Skillet Eggplant (Aubergine) Beef

"This Greek-inspired recipe is wonderful served with warm pita bread and a serving of Dancer's Meditterenean Orange-Olive Salad."
 
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Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Cut the eggplant into 1/2" thick slices.
  • Sprinkle lightly with salt and spread out in a single layer on a paper towel.
  • Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium-high heat, breaking up the meat with a wooden spoon, for about 5 minutes or until browned.
  • Drain off the excess fat.
  • Stir in the wine, tomato sauce, parsley, oregano, cinnamon and pepper.
  • Pat the eggplant dry.
  • Overlap the slices on top the of the meat mixture.
  • Reduce the heat to low; cover and simmer for about 20 minutes or until the eggplant is tender, turning the slices once.
  • Top with the mozzarella and sprinkle with paprika to taste.
  • Serve immediately.
  • Pass the parmesan cheese separately.

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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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