Ingredients
2 eggplant
1 1/2 lb. ground beef
6 slices toast
1/4 c. seasoned Italian breadcrumbs
chopped onion
green pepper
celery
crushed garlic
salt
red pepper
Parmesan cheese
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Peel and pre-boil 2 eggplants. Saute in butter the onion, garlic, peppers, celery and ground beef. Crumble the toast into the above until all juice is absorbed. Season to taste with salt and red pepper. Butter bottom of casserole and pour in mixture. Sprinkle top with 1/4 cup seasoned Italian bread crumbs and Parmesan cheese. Bake 10 minutes at 400° reduce heat to 350° until top is brown. Makes a good side dish and also freezes well.
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
Electric egg cooker — hard, soft, poached eggs, no guessing
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
Electric egg cooker — hard, soft, poached eggs, no guessing