Eggplant Casserole/Pastelon de Berenjena Recipe | Samsung Food App

Name: Eggplant Casserole/Pastelon de Berenjena Recipe | Samsung Food App
Total time: 95 min
Ingredients: 2 tablespoons of olive oil; 1 medium onion, peeled and chopped; 3 garlic cloves, thinly sliced; 1/2 pound of lean ground beef; 24 ounces of pre-sliced mushrooms; 1 large tomato, see note 1 1 can diced tomatoes, see note 1 1 can (8 ounces) tomato sauce, see note 1 12 green pimento stuffed olives, optional, this is what makes this dish more Puerto Rican, to me.; 1/4 of red wine, your choice, optional. I use whatever I have open.; Salt; pepper; 1 tablespoon of sofrito; 1 large eggplant; Flour to coat the eggplants; 4 eggs; 1/4 cup of milk, heavy cream, or water (for eggwash); Breadcrumbs or panko crumbs to cover the eggplant; 3/4 cup of peanut oil (I use peanut but feel free to use any oil with a high smoke point that will be good for frying); 1/4 pound of Swiss cheese, sliced very thin

app.samsungfood.com

Eggplant Casserole with a twist. A caribbean version of an eggplant lasagna. Crispy, meaty, and amazingly savoury. Tastebuds rejoice!

View full recipe on app.samsungfood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.samsungfood.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Skillet
Mixing bowl
Baking dish
Oven
Baking sheet
Whisk
Spatula
Measuring cup
Colander
Saucepan
Paper towel
Aluminum foil

Ingredients

2 tablespoons of olive oil
1 medium onion, peeled and chopped
3 garlic cloves, thinly sliced
1/2 pound of lean ground beef
24 ounces of pre-sliced mushrooms
1 large tomato, see note 1 1 can diced tomatoes, see note 1 1 can (8 ounces) tomato sauce, see note 1 12 green pimento stuffed olives, optional, this is what makes this dish more Puerto Rican, to me.
1/4 of red wine, your choice, optional. I use whatever I have open.
Salt
pepper
1 tablespoon of sofrito
1 large eggplant
Flour to coat the eggplants
4 eggs
1/4 cup of milk, heavy cream, or water (for eggwash)
Breadcrumbs or panko crumbs to cover the eggplant
3/4 cup of peanut oil (I use peanut but feel free to use any oil with a high smoke point that will be good for frying)
1/4 pound of Swiss cheese, sliced very thin