|Ground round beef||2 Pound|
|Instant onion broth||2 Tablespoon (2 Envelopes Or Teaspoons)|
|Eggplant||2 Pound (1 Piece)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Canned tomatoes||2 Pound (Two 1 Pound Each)|
|Seasoned salt||2 Teaspoon|
|Basil leaf||1 Teaspoon, crumbled|
|Zucchini||1 Pound, tipped, cut into 1/2-inch slices and cooked|
1. Mix beef and instant onion broth lightly; divide and shape into 8 patties.
2. Heat a large nonstick skillet; sprinkle bottom of pan with salt. Brown patties 2 minutes on each side; remove and drain on paper towels.
3. Wash eggplant and cut into 1/2-inch slices. Spread flour on wax paper. Dip eggplant into flour to coat very lightly. Pour off all but 1 tablespoon of drippings from pan. Saute eggplant, a few slices at a time, adding more drippings, if needed; remove slices as they brown and keep warm.