Ground Beef And Eggplant Casserole
|Eggplant slice||12 (1/2 Inch Thick)|
|Boiling salted water||1 Cup (16 tbs)|
|Ground beef||2 Pound|
|Olive oil/Bacon fat||3 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Canned tomato sauce||2 Cup (32 tbs)|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
1. Preheat oven to slow (300° F.).
2. Cook the peeled eggplant slices in boiling salted water until tender, about five minutes.
3. Brown the meat in two tablespoons of the oil, stirring occasionally. Cook the onion and green pepper in the remaining oil until the vegetables are wilted. Combine the meat and vegetables in the skillet and stir in the flour, salt, pepper and oregano. Add the tomato sauce and cook until thickened.
4. Arrange half the eggplant slices in a shallow, two-quart buttered baking dish. Spoon over them half the meat mixture and half the cheese. Repeat the layers and bake, uncovered, for thirty minutes.