Cooking time | 1 hour, 40 minutes |
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Salt both sides of the sliced eggplant, stack in a colander, place a plate on top & weigh it down to press out the bitter moisture. After about 230 mins, press any excess moisture out & pat dry. Brush lightly with oil & bake at 375F degrees on a parchment lined tray for 30 mins, flipping over half way through.
... (Recipe available upon purchase)
While potato & eggplant are baking, sear the ground meats in an oiled saucepan over medium-high heat, browning while crumbling with a wooden spoon, then transfer to a plate.
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Dice 1/2 cup of butter & melt in a deep saucepan over medium heat (do not burn). Stir in flour & cook for aprx 5 min, constantly stirring, until it loses its raw flour smell.
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Layer the sliced & baked potato along the bottom of a rectangle pan (ie Pyrex 11cp 9.1 x 7.1 x 3.5"), then tightly arrange two layers of the baked eggplant slices.
... (Recipe available upon purchase)