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Eggplant Provencale

Love.Food's picture
  Ground round beef 2 Pound
  Instant onion broth 2 Tablespoon (2 Envelopes Or Teaspoons)
  Eggplant 2 Pound (1 Piece)
  All purpose flour 1⁄2 Cup (8 tbs)
  Canned tomatoes 2 Pound (Two 1 Pound Each)
  Seasoned salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Basil leaf 1 Teaspoon, crumbled
  Zucchini 1 Pound, tipped, cut into 1/2-inch slices and cooked

1. Mix beef and instant onion broth lightly; divide and shape into 8 patties.
2. Heat a large nonstick skillet; sprinkle bottom of pan with salt. Brown patties 2 minutes on each side; remove and drain on paper towels.
3. Wash eggplant and cut into 1/2-inch slices. Spread flour on wax paper. Dip eggplant into flour to coat very lightly. Pour off all but 1 tablespoon of drippings from pan. Saute eggplant, a few slices at a time, adding more drippings, if needed; remove slices as they brown and keep warm.

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