Eggplant and Beef Casserole

What does "comfort food" mean to you? Is there a favorite dish you remember growing up that used to make you feel loved and safe? Do you think of comfort food as something hardy that can warm a cold winter's night? Any way you slice it, comfort food is a type of nurturing that is enjoyed at crucial times when we need a little extra attention. My absolute favorite comfort food is not your ordinary macaroni and cheese casserole. It's a succulent and extremely satisfying eggplant and beef casserole that I would have to take on a desert island. Make this dish for your family and expect to stand back.

Eggplant and Beef Casserole

Beef in Chicken Broth

1/3 cup extra virgin olive oil
4 ½ lb. cubed beef for stew
2 cups chopped white onions
1 chopped clove of garlic
1 tablespoon sugar
1 ½ tablespoon salt
½ teaspoon dried basil leaves
½ teaspoon ground black pepper
1 can (1 Lb. 12 oz.) Italian tomatoes, untrained
1 ½ cup chicken broth
3 bay leaves

Eggplant
2 medium eggplants (2 lb)
3 eggs
¼ cup water
1 cup packaged seasoned bread crumbs
¾ cup extra virgin olive oil

1. The first step is to sautee beef in a 6-quart heavy pan, slowly heat about 2 tablespoons oil. Add beef cubes, a little at a time and cook over medium to high heat until browned on all sides. Move beef to a plate until all is done. If you need to add more olive oil, do it sparingly as oil has a way of popping up at you. Set the sautéed meat aside.

2. Next, sautee onions and garlic until golden brown. Place in a small plate when done.

3. Take the pan off the heat and mix sugar, salt, basil, and black pepper until mixed well. A little bit at a time mix in tomatoes and chicken broth. Finally, add bay leaves and cooked meat.

4. Simmer on medium heat until thoroughly blended. Put heat on low and allow to simmer covered for about 2 hours; stirring occasionally.

5. The sautéed onions and garlic can now be added. Cook an additional 40 minutes or until beef, garlic and onions are tender. Remove bay leaves. Let cool in the pan and then refrigerate, covered.

6. Now the eggplants can be prepared. Gently wash the eggplants and pat dry. Cut crosswise into ½ inch thick slices.

7. In a small bowl, whisk the eggs with the water. Dip eggplant slices first into egg mixture, then into crumbs, making sure both sides are covered well.

8. In a frying pan, heat about 3 tablespoons of the extra virgin olive oil. Place the eggplant slices a few at a time and sautee until both sides are golden. Remove eggplant as it browns and adding more olive oil if necessary, and place in a separate plate.

9. When all of the eggplant slices are browned, arrange slices, overlapping, around the edge of a 3 ½ quart shallow baking pan, use the remaining slices to cover the bottom. Set aside covered.

To serve:

10. Just before serving, preheat oven to 350f. Bake eggplant 25 minutes or until steaming hot. Next, while eggplant is baking, carefully bring beef mixture to a gentle boiling; reduce heat and keep on a very low flame until it's all evenly heated. Turn into eggplant lined casserole dish.

Makes 12 servings