This is one of my favorite recipes. Even those in the house that don't like eggplant will eat this dish. It also makes great leftovers.

1 medium eggplant
1 medium zucchini
26 oz jar spaghetti sauce
1 lb. ground beef
Olive oil
12 oz. shredded mozzarella
Parmesan cheese

Brown beef and drain. Add spaghetti sauce. Cover and simmer over low heat for 2 ½ to 3 hours, stirring occasionally. About 90 minutes before you want to eat, slice zucchini about ¼" thick. Peel eggplant; slice about 1/2" thick. Layer eggplant in a single layer on a paper towel. Sprinkle with salt of both sides of the eggplant to draw out the moisture. Let stand 10-15 minutes. Pat dry with a paper towel. Heat olive oil (1/2" deep) in large skillet over medium high heat. Lightly fry eggplant and zucchini, a few slices at a time. Remove to a paper towel to drain. Grease a 2 qt. baking dish. Put a thin layer or meat sauce in dish. Add half of eggplant and zucchini, followed by half or remaining sauce. Top with half of the mozzarella and sprinkle with Parmesan. Repeat layer. Bake 30 to 45 minutes at 350° or until cheese melts & is bubbly. Serve with extra Parmesan.
+++++++++++++++++++++++++
01-09-04, 11:30 PM
Sherasi
With the salt, is it salty? Will this be able to be eaten by persons on a cardiac/fluid restriction diet?

01-12-04, 09:02 AM
gojenni714
You know Sher, I don't think that the eggplant itself absorbs the salt. The salt draws out the moisture in the eggplant, and you end up wiping that off. I've never thought that the eggplant itself was salty in the recipe. There may be another way to draw out the moisture, but I don't know how. I'll look for you though. Does that help?

This message has been edited. Last edited by: DorianGreyed,