Eggplant & Ground Beef Casserole
Karen
ingredients
- 1/2 cup milk
- 1 beaten egg
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium eggplant, peeled and sliced 1/2-inch thick (about 1 pound)
- 2 tablespoons cooking oil
- 3/4 pound lean ground beef
- 3/4 cup chopped green sweet pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 1 15-ounce can tomato sauce
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon ground black pepper
- 1 8-ounce package shredded mozzarella cheese (2 cups)
- 1/3 cup grated Parmesan cheese
directions
- 1
1. Grease a 2-quart rectangular baking dish; set aside. In a small bowl, combine milk and egg. For coating mixture, in a shallow dish combine flour, salt, and 1/4 teaspoon black pepper.
- 2
2. Dip eggplant slices in egg mixture; coat with flour mixture. In a large skillet, cook half of the eggplant slices in hot oil for 2 minutes per side or until golden. Repeat with remaining eggplant slices, adding more oil if necessary. Drain on clean white paper toweling.
- 3
3. In another large skillet, cook ground beef, green pepper, and onion until meat is browned. Drain off fat. Stir in tomato sauce, Italian seasoning, and 1/4 teaspoon black pepper.
- 4
4. Layer half of the eggplant slices in prepared baking dish, cutting slices to fit. Spread with half of the meat mixture; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle top with Parmesan cheese. Bake in a 350 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
Source: Karen
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