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Beefy Eggplant
Casserole
1 pound 98% Super Lean Ground Beef
1 medium onion
1 teaspoon Pineywoods Pepper seasoning
2 cloves garlic minced
1 (26oz) jar marinara sauce
2 medium eggplants, peeled and sliced 1/2" thick
2 egg whites
3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
1.
Brown ground beef, pepper seasoning, onion, and garlic in large skillet
until onion is tender. Add Marinara sauce and simmer about 10 minutes.
2. Dip
eggplant in egg white and dredge in breadcrumbs. Place in a lightly greased
13 X 9 dish, pour a layer of sauce over eggplant.
3. Repeat
eggplant layer , then sauce; sprinkle with Parmesan cheese. Bake, covered,
at 375 F for 25 to 30 minutes. Top with mozzarella cheese and bake another
5 minutes or until cheese melts and sauce is bubbly.
Serves
6 to 8
Enjoy,
Pam!
Call
for free catalog
1-800-830-2354
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Cooking
Tips
Since
Belgian Blue Beef is so lean, you're not cooking fat. It cooks
more quickly and you can use a lower temperature. We recommend
cooking your desired cut to a doneness of rare to medium for optimum
quality.
Roasting
Set oven temperature to 250-275 degrees and use a meat thermometer
to check for doneness at 120-140 degrees. At this point lower
temperature, your roast should take the same amount of time as
ordinary beef that is cooked at a higher temperature.
Pan
Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember
Belgian Blue Beef cooks faster than ordinary beef; don't overcook.
Watch your cooking time.
Broiling
Move your rack farther away from the heat source. Broil as ordinary
beef, but shorten the cooking time. Turn the steak a few minutes
sooner and check for doneness.
Grilling
Cook over medium coals at normal rack height, but shorten the
cooking time. Turn the steaks a few minutes sooner ( 1/3 less
time) and check for doneness.
Healthy
eating,
The Jones Family
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