Serves: 4
Total Calories: 801
Italian influence.
Peel and cut eggplant into thick slices lengthwise. Sprinkle with salt and let rest for 30 minutes. Dry with a paper towel.
Heat a large frying pan. Add olive oil and fry the egg plant rapidly. Remove from oil and keep hot. In the same frying pan fry onion, ground beef, and garlic until brown. Add bay leaf, thyme, tomato sauce, and salt and pepper. Arrange eggplant in a baking dish and layer with meat mixture, finishing with eggplant on top.
Cook in a hot oven—for 25 minutes and serve with Brazilian Rice.
This Baked Eggplant recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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