Photo by Jean Gill/iStock
Serves 4
2 medium eggplants, skin on
8 slices bread (should be left out to dry)
¾ cup water
¾ pound raw ground beef
2 eggs
½ cup grated Parmesan cheese
Salt to taste
1 teaspoon dried oregano, or to taste
1 8-ounce can tomato sauce
_____
Preheat oven to 350 degrees. Cut eggplants into 1-inch cubes. Fill a large pot halfway full with water and bring to a boil. Boil eggplant for 10–15 minutes or until done, then drain well. Allow to cool slightly in a colander, then squeeze out excess water using the bottom of a measuring cup or by pressing with your hands. Place bread slices in a bowl and sprinkle with water. Break up the slices, squeezing out any excess water. In a bowl, combine eggplant, bread, ground beef, eggs, cheese, salt, oregano and half the can of tomato sauce. Shape into 8 small loaves. Place loaves into a lightly oiled 9-inch-by-12‑inch-by-2-inch baking dish. Spoon the rest of tomato sauce on top. Bake for 35–40 minutes or until nicely browned and bubbly.
"I loved to help my grandmother in the kitchen. She was a great cook. Everything was made from scratch. This recipe is now enjoyed by the third generation in my family."
LINDA DE MINNO, BLUFFTON