Beef And Eggplant
|Beef round steak||1 Pound, cut into 1 1/2 x 1 1/4 inch strips (1/2 Inch Thick)|
|Vegetable oil||1 Tablespoon|
|Tomato sauce||1 Can (10 oz)|
|Tomato paste||1 Can (10 oz)|
|Water||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Garlic salt||1 Teaspoon|
|Oregano leaves/1 teaspoon dried oregano leaves||1 Tablespoon, snipped|
|Snipped basil leaves/1/2 teaspoon dried basil leaves||1⁄2 Teaspoon|
|Frozen green beans||1 Cup (16 tbs) (1 Package)|
|Eggplant||1 Medium, pared and cut into 1/4 inch slices|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Place beef round steak strips and oil in 2 quart microwavable casserole.
Cover tightly and microwave on medium (50%) 6 minutes; stir.
Cover and microwave until beef is brown, 6 to 11 minutes longer.
Stir in tomato sauce, tomato paste, 1/4 cup water, the onion, green pepper, salt, garlic salt, oregano and basil.
Cover tightly and microwave on high 5 minutes; stir.
Cover tightly and microwave on medium (50%) 20 minutes.
Rinse frozen beans under running cold water to separate.
Layer half each of the eggplant slices, beans and beef mixture in ungreased 2 quart casserole; repeat.
Cover tightly and microwave on medium (50%) until beans and eggplant are tender, 24 to 30 minutes.
Sprinkle casserole with cheeses.
Cover and let stand 10 minutes before serving.