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Eggplant and Meat Patties Parmigiana

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Eggplant Groundmeat Main dish Sauces Tomato


  • 2 tb Margarine; or olive oil
  • 1/2 c Chopped onions
  • 1 Clove garlic; chopped/crushed
  • 16 oz Can tomatoes
  • 8 oz Can tomato sauce
  • 1 tb Sugar
  • 1/2 tb Salt
  • 1 ts Dried oregano
  • 1 ts Dried basil
  • 1 1/2 lb Eggplant; washed/in 1/2"slices
  • 1/4 c Flour
  • 1 ts Seasoned salt
  • 1/8 ts Pepper
  • 2 tb Hot olive oil
  • 1 1/2 lb Ground chuck
  • 1 Egg; beaten
  • 1/4 ts Salt
  • 1/2 c Soft bread crumbs; (1 slice)
  • 1/4 c Shredded Parmesan cheese
  • 4 oz Mozzarella or Provolone cheese


Sauce: In two quart saucepan, in butter or olive ol, saute onion and garlic for 5 minutes. Add toamtoes, tomato sauce, oregano, basil and pepper. Bring to a boil. Reduce heat and simmer, uncovered fro 10 minutes.
Meanwhile, wash eggplant and cut into slices. Combine flour, seasoned salt and pepper. Coat eggplant with mixture. In hot oil in skillet, saute eggplant, a few slices at a time. Add more oil as needed . Remove as brown. Preheat oven to 350 F.
Meat Patties: In medium bowl, combine ground chuck, egg, bread crumbs and salt. Shape into 8 patties, 1/2" thick. In medium skillet (can used skillet used for eggplant) , without added fat, brown meat patties on both sides. Spoon 1/2 of tomato sauce into a shallow round or oval 10" baking dish. Arrange eggplant and meat patties alternately around side of dish. Spoon rest of sauce on top. Sprinkle with grated Parmesan and top with mozzarella or Provolone cheese slices.
Bake, uncovered for 20-25 minutes until cheese is melted and golden.
Serving Ideas : Serve with hot bread and tossed green salad.
NOTES : This is delicious!!!!
Recipe by: Unknown old magazine article.
Posted to MC-Recipe Digest V1 #986 by Roberta Banghart <> on Jan 06, 1998