Eggplant Skillet

Recipe #81792

YIELDS: 9 eggplants (1.2k); 2 tokwa; 1 block tofu

COMMENT:
Lacks taste from spagetti sauce, next time may use 500 g sauce or a bit less and don't add water? ---> will be a very thick sauce.

CHANGES:
tofu for beef
1 T olive oil to saute tofu
2 stalk celery
250 g Clara Ole Spagetti Sauce Italian Style
paprika for chilli pwder
added: 1/2 of scoop from sugar, few dashes salt, 1.5" Eden cheese

EQUIPMENT:
nonstick pan

PROCEDURE:
1. Saute tofu in olive oil, til some coated w/ oil turned light brown
2. Add onion, garlic, celery
3. Add tomato sauce, water, oregano, paprika
4. Add eggplant, cook covered til egglant wilted
5. I tasted the sauce once in a while, a little bland so i added sugar, salt and cheese

RECIPE:

1 lb lean ground beef
1 large onion, chopped
1 tablespoon minced garlic
1/2 cup chopped celery
1 (8 ounce) can tomato sauce
1/2 cup water
3/4 teaspoon dried oregano, lightly crushed
1/2 teaspoon chili powder, more to taste
1 medium eggplant, unpeeled,cut in 1/2 " thick slices
1-2 cup shredded sharp cheddar cheese
salt & freshly ground black pepper
freshly grated parmesan cheese, as accompaniment

1. Sprinkle eggplant heavily with salt.
2. Let stand for 15 minutes on paper towels to drain bitter juice.
3. Rinse and pat dry.
4. Season to taste with salt and pepper.
5. Cook beef, onion, garlic, and celery in a skillet until meat is browned, crumbling meat as it cooks.
6. Drain excess grease.
7. Stir in tomato sauce, water, oregano and chili powder, and season to taste with salt and pepper.
8. Bury eggplant slices in meat sauce, cover, and simmer until eggplant is tender.
9. Top with cheese and sprinkle with paprika.
10. Cover, and continue cooking until cheese is melted.
11. Serve with Parmesan cheese on the side.