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Lean Natural Beef Recipes  1.800.830.2354

Beefy Eggplant Casserole

1 pound 98% Super Lean Ground Beef
1 medium onion
1 teaspoon Pineywoods Pepper seasoning
2 cloves garlic minced
1 (26oz) jar marinara sauce
2 medium eggplants, peeled and sliced 1/2" thick
2 egg whites
3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese

1. Brown ground beef, pepper seasoning, onion, and garlic in large skillet until onion is tender. Add Marinara sauce and simmer about 10 minutes.
Dip eggplant in egg white and dredge in breadcrumbs. Place in a lightly greased 13 X 9 dish, pour a layer of sauce over eggplant.
Repeat eggplant layer , then sauce; sprinkle with Parmesan cheese. Bake, covered, at 375 F for 25 to 30 minutes. Top with mozzarella cheese and bake another 5 minutes or until cheese melts and sauce is bubbly.

Serves 6 to 8

Enjoy, Pam!



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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.

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.

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.

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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