French Dip Sandwich with au Jus

Servings: 8

Ingredients:

1 - 3 pound beef chuck roast, trimmed

2 cups of water

1/2 cup soy sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

1 bay leaf

3 or 4 peppercorns

8 split French rolls

Directions:

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH for 5-6 hours or until beef is tender.

Remove meat from broth and shred it with forks. Keep the meat warm.

Strain broth and skim off fat. Pour broth into small cups for dipping.

Serve beef on toasted rolls. Dip sandwich in broth, eat and enjoy!

Eggplant Parmigiana

Ingredients:

2 Small Eggplants; unpeeled cut into 1/4−inch thick slices

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic clove peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoons of minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Directions:

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and

pepper.

Refrigerate for 20 minutes.

In a large saucepan, saute garlic in 2 tablespoons of oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer for 30 minutes.

Preheat oven to 350F.

Brown eggplant in 1/4−inch of oil in a large skillet. Drain on paper

towels.

Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately – ending with mozzarella on top.

Bake uncovered for 30 minutes.