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Ingredients
- Heat large skillet, add some oil">olive oil and heat the oil. Add 2+ pounds ground chuck and fry, breaking up, until it is all thawed and you can then season.
- Meat seasonings:
- Kosher salt
- Fresh ground black pepper
- Garlic
- Parsley
- Ground fennel
- While that was cooking, I started my eggplant.
- for eggplant recipe -
- http://mamassecretrecipes.com/beef/percitelli-with-eggplant-parmesan/
Directions
- By the time my eggplant was fried, my sauce ingredients were in the pan:
- Tomato puree â and a half can of water
- Tomato paste â and a can of water
- Pinch sugar
- Kosher salt
- Fresh ground black pepper
- Parsley
- Onion powder
- Basil
- Fresh grated Pecorino Romano cheese
- Bring to simmer; allow to simmer while my pot of water came to a rolling boil for my percitelli. Add my generous helping of salt, wait for the water to return to a rolling boil, add my percitelli and cook al dente.
- While the macaroni is cooking, I cut my provolone cheese into rounds to fit on the eggplant slices. It's hard these days to find a decent mozzarella cheese, and provolone is a great substitute.
- Place the eggplant slices in a baking dish with a spoon of the sauce on top; top with a sliced of cheese. Placed in a preheated 350* F. oven just long enough to melt the cheese just a bit. We like our cheese ON our parm dishes, not melting off into the pan. Spoon a bit of sauce over for serving.
- I sliced crusty Italian rolls to toast in the oven and added a piece of garlic/herb focaccia that I had made â just to heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 14 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 178mg | 5% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.01g | 0% |
| Protein 0.57g | 1% |
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