Eggplant Parmesan

12 Servings
Japanese Eggplant
Turkish
smokey tangy savory dinner easter birthdays Japanese Eggplant Turkish

5 -7 Japanese plants
1 ve oil
2 pounds of lean und beef
2 cans of diced atoes
1 can of ato paste
2 large ons
1 Tbls. lic powder
1 tsp. in
1 on salt (to taste)

Stripe peel the eggplant and cut them into 1/2 inch slices. Fry the eggplants in olive oil till light brown. Sauce: in a large pot put the ground hamburger in and brown them. after you brown the hamburger add the 2 large cans of diced tomatoes, 1 small can of tomato paste, 2 large onions diced, garlic powder, cumin and onion salt. add the cumin to taste while the sauce is cooking. Bring up to a good boil, then reduce the heat to a simmer for 30 minutes, stirring occaissionally. Putting it together: Preheat the oven to 350. Layer eggplant, the sauce, the mozzeralla (grated) and repeat. Cook till top layer of cheese is brown. Cut and Serve


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