Veal or Turkey and Eggplant Casserole
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Veal or Turkey and Eggplant Casserole Preparation
From: firstname.lastname@example.org (Janet Deneroff) Date: Thu, 11 Jul 1996 21:15:33 -0700 Here is a yummy dish i got from a cookbook called Not chopped liver. I would recommend this cookbook. It takes gourmet recipes kosher and not kosher and turns them all kosher. 1. Saute veal chops in a small amount of cooking oil until brown. Set aside. 2. Sautee eggplant in cooking oil, drain on paper towels and set aside. Reserve oil. 3. To assemble:in a casserole layer sauce, eggplant, sauce, breadcrumbs, veal chops. Now top with sauce, eggplant and sauce again. 4. Cover sauce with 1/4 inch layer of bread crumbs. Sprinkle with oil used to saute eggplant. 5. Bake in a 350 degree oven for 45 minuts. Eggplant absorbs a great quantity of oil, you might have to add more. Do be patient as after it is absorbed, iat is then released. JEWISH-FOOD digest 252 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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