Francesco's Quick Eggplant Special Recipe

Crinella Family Cookbook

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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions	Francesco's Quick Eggplant Special Recipe from Frankie Baldocchi - Rio Nido Hotel
	1 large eggplant 1 package frozen chopped spinach 1 medium white onion, coarsely chopped 2 tablespoons, olive oil 1 pound ground lean sirloin 2 cloves garlic, pressed 1/2 cup, dry Madeira sherry 1/2 cup, grated Parmesan cheese 2 eggs
	Peel eggplant and cut into 1 inch cubes. Salt eggplant thoroughly on all sides and set in colander to drain for 30 minutes. Before using eggplant, rinse thoroughly and pat dry with towels. Begin by browning ground meat, and draining off any excess fat. Next, add small amount of olive oil, along with onion, continuing to saut until onion is translucent. Add eggplant and saut mixture for 5 minutes, turning to ensure that eggplant is cooked through. Add salt, pepper and pressed garlic to mixture. Add wine and cook down for 2 minutes, then add spinach, stirring continuously to blend spinach into mixture. Blend cheese into mixture. Two minutes before serving, mix in eggs, and stir the mixture. Recipe serves 4. *Enjoy with our 2009 Sauvignon Blanc.*