Eggplant and Ground Meat Casserole
From: River Road Recipes by The Junior League of Baton Rouge
(Favorite Recipes Press; April 2000; ISBN: 0961302631; Spiral)
Cookbook Heaven @ Recipelink.com

Serves 6

• 1 pound ground beef
• 2 tablespoons salad oil
• 1 medium eggplant
• 1/3 cup flour
• 1/4 cup olive
• 2 cans tomato sauce or 2 cups homemade sauce
• 1/2 to 1 teaspoon oregano
• 1 tablespoon Parmesan cheese
• 1 cup grated Cheddar cheese
• 1 teaspoon salt
• Pepper to taste

1. Shape ground beef into thick patties. Season to taste with salt and pepper. Brown in hot oil.
2. Slice eggplant into thick slices (do not remove skin). Season with salt and pepper, coat with flour, and brown in olive oil.
3. Place cooked eggplant slices in shallow baking dish. Top each with browned meat patties. Cover with tomato sauce. Sprinkle oregano and Parmesan cheese over it all. Top with the grated Cheddar cheese.
4. Bake at 300 degrees for 35 minutes.

MRS. FRANK JORDAN