Italian Eggplant Casserole
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Flour||1 Cup (16 tbs)|
|Ground beef||1 Pound|
|Onion||1 , chopped|
|Green pepper||1 , chopped|
|Tomato sauce||2 Can (20 oz)|
|Sliced mozzarella cheese||6 Ounce (1 Package)|
|Grated cheese||1⁄2 Cup (8 tbs)|
Peel and slice the eggplant.
Dip slices in milk, then in egg.
Dip in flour.
Cook in small amount of fat in a skillet until brown.
Remove from skillet and drain.
Cook the beef, onion, green pepper, salt and pepper in same skillet until brown.
Add the tomato sauce and mix.
Place alternate layers of eggplant, beef mixture and cheese slices in a casserole.
Sprinkle with grated cheese and oregano.
Bake at 350 degrees until cheese is melted.