| | Ziti & Eggplant Casserole One 8 ounce package of ziti
Tomato sauce
2 tablespoons of butter
1/2 cup of chopped onion
1 garlic clove, crushed
1 pound of ground chuck
One 1 pound 12 ounce can of tomatoes, undrained
1 teaspoon of dried oregano leaves
1/2 teaspoon of salt
1/8 teaspoon of pepper |
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1 eggplant about 1 1/2 pounds, washed
1/2 cup (1 stick) of butter, melted
1 cup of shredded mozzarella
1/4 cup of grated Parmesan cheese Cook the zit as package instructs, drain well. Make tomato sauce. In hot butter in a medium skillet, sauté the onion and garlic, stirring, until golden, about 5 minutes. Add the ground chuck, sauté, stirring until the meat is browned. Drain excess fat. Add the tomatoes, oregano, salt and pepper, mix well. Bring to boiling, reduce the heat, simmer, uncovered, stirring occasionally, about 15 minutes until thick. Meanwhile prepare the eggplant. Slice unpeeled eggplant lengthwise into 1/3 inch thick slices. Brush both sides of eggplant slices with melted butter. Arrange in a single layer in broiler pan. Broil, about 4 inches from heat, 4 minutes on each side or until golden brown. Preheat oven to 350ºF. To assemble. Layer the ziti in bottom of dish. Pour half of the sauce over it, sprinkle with mozzarella. Overlap eggplant slices around the edge of dish. Add the remaining sauce. Sprinkle with Parmesan. Bake for 30 minutes or until bubbly and golden. Makes 8 servings |
