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Beefy Eggplant Parmigiana




Source of Recipe


Internet


List of Ingredients




1 pound Ground Beef or Ground Round
1 small onion, chopped
1 garlic clove, minced
1 (26-ounce) jar marinara sauce
2 medium-size eggplant, peeled and cut into 1/2 -inch slices
2 egg whites
3/4 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded Mozzarella cheese


Recipe



1. Cook ground beef, onion and garlic in large skillet until meat is browned and onion is tender.

2. Add marinara sauce and simmer 10 minutes.

3. Dip eggplant in egg white and dredge in breadcrumbs. Place in a lightly greased 13-x 9-inch baking dish. Then place a layer of sauce over it.

4. Repeat eggplant layer then sauce; sprinkle with Parmesan cheese.

5. Bake, covered, at 375 F for 25 to 30 minutes. Top with mozzarella cheese and bake 5 more minutes or until cheese melts and sauce is bubbly.


Makes 6 to 8 servings.

Cooking Tips: When separating eggs, don't pass the yolk from shell half to shell half. Instead, use an egg separator so the bacteria present on the shell won't contaminate either the yolk or the white.