Eggplant Casserole

YOU WILL NEED:

300 g chicken liver, diced

3 medium eggplants, pared and sliced lengthwise

1 egg, lightly beaten

1/2 cup bread crumbs

1 mdium onion, chopped

1 stalk celery sliced

1 can (385 g) Del Monte Spaghetti Sauce

1/4 cup grated cheese

HERE'S HOW:

1. Marinate liver in rock salt, soy sauce and pepper for 30 minutes. Dip eggplants in egg then coat with bread crumbs. Fry until golden brown. Set aside.

2. Saute onions, marinated liver and celery in a little oit. Pour in Del Monte Spaghetti Sauce and 1/4 cup water. Season with rock salt, sugar and pepper to tast. Simmer for 10-15 minutes.

3. Arrange fried egplants in a dish. Pour sauce on top and sprinkle with grated cheese before serving. Make 6 servings.

ref: delmontekitchenomics