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Recipe courtesy of Monsey Take-Out Food, Monsey, New York.
2 eggplants
1 cup flour
1 and 1/2 pounds ground beef or turkey
3 eggs
1/2 cup Gefen Bread Crumbs
3 cloves garlic, minced
4 eggs, slightly beaten
5 cups Gefen Bread Crumbs
48 ounces Tuscanini Tomato Sauce
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 stalks celery, thinly sliced
2 tablespoons flour
2 teaspoons garlic powder
2 tablespoons sugar
1 teaspoon Gefen Oregano
2 teaspoons Gefen Onion Powder
Peel and slice eggplant into one- and- a- half-inch slices, lengthwise. Sprinkle with salt and let stand for 10 minutes.
Slit eggplant into side of slice, almost reaching the other end, but not cutting through. Sprinkle flour on inside of each “pocket.”
Combine ground meat with eggs, bread crumbs and garlic. Spoon three tablespoons meat filling into each pocket.
Dip eggplant slices into beaten eggs, coat with bread crumbs.
Deep fry in preheated oil until golden in color. Place fried eggplant onto cookie sheet and bake, covered, at 400 degrees Fahrenheit for 40 minutes. Prior to serving, reheat with sauce.
Sauté vegetables in oil, until limp.
Add flour, mix well. Add remaining ingredients. Cook on low heat for 15 minutes more.
Photography and Styling by Sarah Anteby
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