Ingredients
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4 Eggplant
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2 lbs lean Beef
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4 Onion
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2 tsp Garlic
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Salt
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Black Pepper
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2 (14 oz) cans Tomatoes
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4 tbsp fresh Parsley
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4 large Egg
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2½ cups natural Yogurt
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3 tbsp of Parmesan Cheese
Directions
A classic dish in the Levant that combines the flavors of eggplant, beef and tomatoes and cheese.
Steps
|
1
Done
|
In a non-stick frying pan over medium-high heat, brown the eggplant slices on both sides. Set aside. |
|
2
Done
|
In the same pan, add in the beef or lamb and cook for 5-10 minutes or until browned. Add in the onions and garlic and cook for about 5 minutes more. Add in the tomatoes and parsley and simmer for about 20-25 minutes or until the meat is tender. Season with salt and pepper. |
|
3
Done
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Preheat the oven to 350°F. |
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4
Done
|
In a medium-sized bowl, beat the eggs and yogurt together. Season with salt and pepper. |
|
5
Done
|
In a large oven-safe dish, arrange half the eggplant slices in a layer. Top with the meat mixture and then the remaining eggplant slices. Pour the egg mixture over the eggplants and sprinkle with cheese. |
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6
Done
|
Bake for about 45-50 minutes or until golden-brown. Enjoy! |
