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How I Cured Morgellons
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3/8/2016 11:45:37 PM | Eggplant Beef Casserole Lunch or Dinner Serves 6 Sometimes I decide what to cook based on what is on sale at the grocery. Last week eggplant, free range beef and shallot were all on sale so I prepared this tasty meal. I think this is a favorite. It is pretty heavy meal so do not over eat. I prepare single serving to be about 1 cup with large salad. If you have extra it freezes well to have later as another meal. Ingredients 1. 1 lb. ground beef (free range) 2. 2 eggplants, cut in slices 3. 4 shallots, minced (or 1 large onion finely chopped) – shallots have a mellow flavor 4. 4 garlic cloves, minced 5. 1 tsp. fresh rosemary, minced 6. 1 tsp. fresh oregano, minced 7. 2 cups of tomato sauce 8. 4 tbsp. extra-virgin olive oil 9. Sea salt and freshly ground black pepper to taste 10. 1 tablespoon of finely chopped fresh parsley or 1 teaspoon dried parsley Instructions 1. Preheat oven to 400 F. 2. To make sauce, in a large skillet over a medium heat, warm 1 tbsp. of olive oil and sauté the ground beef with the shallots, the garlic, the rosemary, and the oregano. Cook until the meat is evenly browned and all the liquid has evaporated about 10 minutes. Add tomato sauce, combine well and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally. 3. Remove lid, add parsley, salt and black pepper. Taste and adjust seasoning if necessary. Simmer for 10 more minutes. 4. While sauce is simmering, cut the unpeeled eggplants into ½ inch slices. Try to cut the slices the same size so cooks the evenly. Place the eggplant on a roasting pan and lightly coat (brush on) with olive oil on each side. Roast in the oven for 10 minutes, and then let cool for 5 minutes. 5. Once the eggplant slices are cool, divide the eggplant slices into 3 equal parts. Place a layer of eggplant slices on the bottom of the ovenproof dish. Spread half of the meat sauce, add second layer of eggplant slices then the rest of the meat sauce and finish it with the last layer of eggplant slices. 6. Bake for 15 minutes. Let it rest for 5 minutes before serving. 7. Server with green salad; greens, cucumber, red onion, radishes and olive oil for dressing and 8. Yummy ! |
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