Pastelón de berenjenas con carne-Eggplant Casserole
Serve: 6 people

4 large eggplants sliced thinly
1 lb of ground beef
1/2 cup of grated mozzarella cheese
2 tablespoons of olive oil
4 tablespoons of all-purpose flour
1 1/2 cups of evaporated milk
3 eggs
Salt

Cook the beef using this instructions. Mix the milk, cheese, eggs, flour and salt. Put a layer of eggplants on the baking pan and cover with a third of the batter. Cover the meat. Add another layer of eggplants, add batter on top. Bake at medium fire until it is light golden. Serve with green salad.