Eggplant Casserole

Name: Eggplant Casserole
Yield: 1.0
Ingredients: 2.5 cup Crumbled Corn Bread Eggplant Layer; 1.0 Large Eggplant; 0.5 cup Vegetable Oil; 1.0 teaspoon Salt Meat Layer; 1.0 pound Ground Beef; 0.5 cup Chopped Onion; 1.0 clove Garlic; 1.0 can Tomato Sauce; 2.0 tablespoon Red Wine Or Water; 0.5 teaspoon Cinnamon; 0.25 teaspoon Salt; 0.25 teaspoon Oregano Leaves Crushed Topping; 0.25 cup Butter Or Margarine; 3.0 tablespoon All Purpose Flour; 0.5 teaspoon Salt; 0.25 teaspoon Nutmeg; 1.6667 cup Milk; 3.0 Eggs; 1.0 cup Ricotta Cheese; 0.5 cup Grated Parmesan Cheese Corn Bread; 1.0 cup Enriched Corn Meal; 1.0 cup All Purpose Flour; 0.25 cup Sugar; 1.0 tablespoon Baking Powder; 0.5 teaspoon Salt; 1.0 cup Milk; 1.0 Egg; 0.25 cup Vegetable Oil

Eggplant Casserole — a community recipe on Potlikkr.

🍽 Serves 1.0

🍳

Ingredients

2.5 cup Crumbled Corn Bread Eggplant Layer
1.0 Large Eggplant
0.5 cup Vegetable Oil
1.0 tsp Salt Meat Layer

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Method (preview)

1
large slices in half. In large skillet, saute eggplant in oil
2
for 3 to 4 minutes on each side; drain on absorbent paper.

Sprinkle with salt. Pour all but 1 tablespoon oil from skillet.

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