Stuffed Sliced Eggplant
|Eggplant||2 1⁄2 Pound (1 Large One)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground beef||1⁄2 Pound|
|Chopped fresh parsley||2 Tablespoon|
|Soft bread crumbs||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Eggs||2 , beaten|
Preheat the oven to 350 degrees.
Wash, peel and cut the eggplant into lengthwise slices one half inch thick.
Heat the oil in a skillet.
Saute the eggplant in the oil until almost cooked, but still firm.
If necessary, add more oil.
Remove the eggplant from the skillet and reserve the oil in which it cooked.
Saute the onion and garlic until limp in one tablespoon of the oil.
Add the beef and cook until it loses its red color.
Blend in the parsley, bread crumbs, cinnamon, salt, pepper and eggs.
Spread the filling sandwich-fashion between each two slices of eggplant.
Hold together with food picks or skewers.
Place in a baking pan and pour the reserved oil over all.
Bake thirty to forty five minutes.