Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, eggplant and beef. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Dip eggplant slices into egg mixture; coat with flour mixture. Repeat with remaining eggplant slices, adding more oil if necessary. Repeat layers, starting with eggplant slices.
Eggplant and beef is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Eggplant and beef is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have eggplant and beef using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Eggplant and beef:
- Get 1/3 lb eye of round beef
- Prepare 7 oz tomato sauce
- Make ready 1 tsp whole leaf oregano
- Make ready 1/4 tsp salt
- Make ready 1/4 cup chopped parsley
- Prepare 1/4 tsp ground black pepper
- Prepare 1/3 tsp onion powder
- Take 1/3 tsp granulated garlic powder
- Prepare 1 1/2 cup cubed eggplant
- Take 1/3 cup grated parmesan cheese
- Make ready 2 tbsp butter
- Get 1/2 cup sliced olives and pimentos
The beef and eggplant simmer in a tangy and spicy tomato-based sauce until the meat is fork-tender and the eggplant is so soft it's almost creamy. Sliced bell peppers and onions melt into the stew, too. It's an upgrade on everyday beef stew, making a bowl elegant enough for a dinner party and comforting enough for cozy, chilly evenings. Dry the beef pieces well using a paper towel.
Instructions to make Eggplant and beef:
- Slice the beef into ribbons and thinly
- Add butter to a pan heat. Add the beef and eggplant. Add salt, pepper, garlic, and onion powder. Stir well
- Simmer 5 minutes. Add sauce, oregano, olives, and parsley. Let simmer stirring occasionally. When eggplant is done add cheese on top cover 5 minutes then serve, hope you enjoy!
Remove beef pieces on a plate and set aside. In a small skillet, melt butter. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Prick pastry shell with a fork.
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