A dish I am famous for!

Notes from our test kitchen; to release some moisture you may want to “sweat” the eggplant slices first,  you can do that by following the first 4 instruction paragraphs HERE

Servings 4-6

Ingredients:

• 2 medium eggplants
• olive oil (as needed)
• 1 pound lean ground beef
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground cinnamon (can increase to 1 teaspoon)
• 1 (8 ounce) can tomato sauce (do not use prepared pasta sauce)
• 1 teaspoon dried oregano (rubbed between fingers to release the flavors)
• 1-1/2 teaspoon salt, or to taste
• 1/2 teaspoon fresh ground black pepper, or to taste

WHITE SAUCE:

• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper, or to taste
• 2 tablespoons all-purpose flour
• 1 cup light cream (use half and half or 18% table cream)
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese

Instructions:——————————————–

1. Grease a 9 x 9-inch baking pan or a 13 x 9-inch baking pan.
   
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet cook the beef with until no longer pink; drain fat add in garlic and cinnamon and continue cooking until the beef is browned (this may take about 10-12 minutes)
   
8. Add in tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. For the white sauce; melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in the light cream; cook and stir over medium heat until thick and bubbly.
11. In a small bowl beat egg then stir in a small amount of the hot sauce, then add egg to sauce mixture mix ing well then mix in Parmesan cheese.
    
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.

• 2 teaspoons sesame oil
• 2 tablespoon peanut oil
• 1 tablespoon minced fresh ginger
• 4 large garlic cloves, minced
• 1-2 teaspoon crushed chili flakes, or adjust to taste
• 1 small broccoli head (cut in florets, about 4 cups)
• 1 large onion, sliced
• 1 1/2 thinly sliced flank steaks (cut thinly into long strips)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon chili paste (with or without garlic)
• fresh ground black pepper, to taste
• hot cooked thin spaghetti (or use vermicelli or use a thick Asian noodle)
• chopped green onions, optional

Instructions:———————————————-

• 1 pound spicy bulk pork sausage meat (or can use ground beef or 1/2 pound each)
• 1 medium onion, chopped
• 4 large garlic cloves, minced
• 1 teaspoon crushed chili flakes, or adjust to heat level
• 1 (11-1/2 ounce) can condensed bean with bacon soup, undiluted
• 1 (16 ounce) jar thick and chunky picante sauce,divided
• 1/4 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon seasoned salt, or to taste
• 1/2 teaspoon fresh ground black pepper, or to taste
• 1 can (16 ounce) can kidney beans, rinsed and drained
• 1 can (15 ounce) can black beans, rinsed and drained
• 1-1/2 cups shredded cheddar cheese
  
• prepared pastry for double-crust 10-inch deep-dish pie
• sour cream
• sliced black olives, drained
• chopped green onions

Instructions:—————————————-

• In a skillet cook the sausage meat with onion and garlic until browned; drain fat.
• In a large bowl, combine condensed soup with 1 cup of picante sauce, cornstarch, paprika, salt and pepper; mix well.
• Fold in the kidney beans, black beans, 1-1/2 cups of cheese  and the cooked sausage mixture.
• Line a 10-inch deep-dish pie plate with bottom pastry, then fill with sausage/bean mixture.
• Top with remaining pastry; seal and flute edges.
• Cut slits in the top crust.
• Place the pie onto a baking sheet.
• Bake in a preheated 4oo degree F oven (bottom oven rack) for 35-45 minutes or until lightly browned.
• Let stand for 5 minutes before cutting.
• Garnish with sour cream, olives and remaining picante sauce, cheese and green onions.