EGGPLANT ROYALE


Ingredients:

2 (80 g each) pc eggplants, each cut into 4
1 (90 g) pc onion, finely chopped
2 cups MONTEREY GROUND BEEF
1/2 cup corn oil
iodized fine salt and pepper to taste
1 (115 g) pack tomato sauce, mixed with 1 cup warm water
1 tbsp finely chopped parsley
1 (70 g) pc green bell pepper, chopped

Procedure:

  1. Preheat oven to 375°F.
  2. Arrange eggplants in a ovenproof casserole. Spread all ingredients on top of eggplants.
  3. Bake for 30 to 45 minutes.
Makes 3-4 servings. 

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