Side Pannel
Creole Veal-Eggplant Casserole
Creole Veal-Eggplant Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 1 1/2 lb Ground veal
- 3 lg Eggplants
- 2 md Onions; chopped
- 2 tb Butter
- 1 tb Tomato paste
- Salt & pepper to taste
- 3 tb Parsley; chopped
- 4 oz Dry white wine
- 4 tb Olive oil
- Fine bread crumbs
- 1 Whole egg; slightly beaten
- Parmesan cheese
Directions
SAUCE
1 3/4 c Milk
1/4 c Sherry
3 tb Butter; melted
2 tb Flour
1 Egg yolk
1 pn Nutmeg
Saut”š onions in butter; add ground veal and saut”š until browned. Add
tomato paste, parsley. salt and pepper and wine Cover skillet; simmer until
meat is well cooked and juices have been almost absorbed. Meanwhile, cut
eggplants into 3/8 inch slices; fry in olive oil in another skillet until
golden brown.
To the meat and onion mixture add 3 tablespoons bread crumbs and 1 egg,
mixing well.
Butter a casserole; sprinkle the bottom with fine bread crumbs. Put a
layer of eggplant slices over the crumbs; then put half the meat mixture on
the eggplant and liberally sprinkle the meat mixture with cheese. Add
another layer of eggplant, the remaining meat and again sprinkle with
cheese. Top with a third layer of eggplant.
Prepare the sauce: Bring milk to a boiling point, add melted butter and
sherry. Thicken by adding flour, salt and pepper to taste and a pinch of
nutmeg, stirring constantly to keep smooth and free of lumps.
Pour the sauce over the eggplant and meat in the casserole, then sprinkle
with cheese and bread crumbs; dot with butter. Bake uncovered in a 350
degree oven for 45 minutes, until golden brown.
1 3/4 c Milk
1/4 c Sherry
3 tb Butter; melted
2 tb Flour
1 Egg yolk
1 pn Nutmeg
Saut”š onions in butter; add ground veal and saut”š until browned. Add
tomato paste, parsley. salt and pepper and wine Cover skillet; simmer until
meat is well cooked and juices have been almost absorbed. Meanwhile, cut
eggplants into 3/8 inch slices; fry in olive oil in another skillet until
golden brown.
To the meat and onion mixture add 3 tablespoons bread crumbs and 1 egg,
mixing well.
Butter a casserole; sprinkle the bottom with fine bread crumbs. Put a
layer of eggplant slices over the crumbs; then put half the meat mixture on
the eggplant and liberally sprinkle the meat mixture with cheese. Add
another layer of eggplant, the remaining meat and again sprinkle with
cheese. Top with a third layer of eggplant.
Prepare the sauce: Bring milk to a boiling point, add melted butter and
sherry. Thicken by adding flour, salt and pepper to taste and a pinch of
nutmeg, stirring constantly to keep smooth and free of lumps.
Pour the sauce over the eggplant and meat in the casserole, then sprinkle
with cheese and bread crumbs; dot with butter. Bake uncovered in a 350
degree oven for 45 minutes, until golden brown.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
