Title: Veal or Turkey and Eggplant Casserole
Categories: Casserole
Yield: 8 Servings

3 lb Shoulder veal chops (I have
-substituted boneless turkey
-cutlets)
Cooking oil
3 lg Eggplants; sliced 1/8"
-thick
2 Recipes Italian tomato sauce
-(see recipe)
Bread crumbs

From: deneroff@ix.netcom.com (Janet Deneroff)

Date: Thu, 11 Jul 1996 21:15:33 -0700
Here is a yummy dish i got from a cookbook called Not chopped liver. I
would recommend this cookbook. It takes gourmet recipes kosher and not
kosher and turns them all kosher.

1. Saute veal chops in a small amount of cooking oil until brown. Set
aside.

2. Sautee eggplant in cooking oil, drain on paper towels and set aside.
Reserve oil.

3. To assemble:in a casserole layer sauce, eggplant, sauce, breadcrumbs,
veal chops. Now top with sauce, eggplant and sauce again.

4. Cover sauce with 1/4 inch layer of bread crumbs. Sprinkle with oil used
to saute eggplant.

5. Bake in a 350 degree oven for 45 minuts.

Eggplant absorbs a great quantity of oil, you might have to add more. Do
be patient as after it is absorbed, iat is then released.

JEWISH-FOOD digest 252

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.