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Lean Natural Beef Recipes  1.800.830.2354

Beefy Eggplant Parmigiana

1lb. Belle Brook Farms 98% Super Lean Ground Beef
1 small onion, chopped
1 clove garlic, minced
1 26oz. jar marinara sauce
2 medium eggplants, peeled and sliced 1/2" thick
2 egg whites
1 cup Italian-seasoned breadcrumbs
1 teaspoon Piney Woods Pepper seasoning
3/4 cup grated Parmesan cheese
1 cup (4oz.) shredded Mozzarella cheese

1. Brown ground beef and onion in large skillet until onion is tender and beef is brown.
2. Add marinara sauce and simmer 10 minutes.
3. Add Pepper Seasoning to bread crumbs.
4. Dip eggplant in egg whites and dredge in breadcrumb and pepper mixture.
5. Place in lightly greased 13X9 baking pan. Pour layer of sauce over eggplant; repeat eggplant layer then sauce; sprinkle
with Parmesan cheese.
6. Bake, covered, at 375 degrees for 25 to 30 minutes. Top with mozzarella cheese and bake 5 more minutes or until cheese melts and sauce is
bubbly.

Makes 6 to 8 servings

Enjoy!

 

 

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Cooking Tips

Since Belgian Blue Beef is so lean, you're not cooking fat. It cooks more quickly and you can use a lower temperature. We recommend cooking your desired cut to a doneness of rare to medium for optimum quality.

Roasting
Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 120-140 degrees. At this point lower temperature, your roast should take the same amount of time as ordinary beef that is cooked at a higher temperature.

Pan Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember Belgian Blue Beef cooks faster than ordinary beef; don't overcook. Watch your cooking time.

Broiling
Move your rack farther away from the heat source. Broil as ordinary beef, but shorten the cooking time. Turn the steak a few minutes sooner and check for doneness.

Grilling
Cook over medium coals at normal rack height, but shorten the cooking time. Turn the steaks a few minutes sooner ( 1/3 less time) and check for doneness.

Healthy eating,
The Jones Family

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