Recipe: Beef-Eggplant Parmesan (make ahead)

BEEF-EGGPLANT PARMESAN

1 1/2 pounds ground beef
1 onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon basil
1 medium-large eggplant
2 eggs
3 tablespoons water
3 tablespoons flour
1/2 pound mozzarella cheese, grated
4 ounces Parmesan cheese, grated

Brown beef and onion; add tomato sauce and seasonings. Simmer while preparing the eggplant.

Peel and slice eggplant in 1/4-inch slices; sprinkle with salt. Place on paper towels to drain.

Beat eggs and water; add flour and beat with a wire whisk until fairly smooth.

Heat just enough oil in a large skillet to coat the bottom. Add more, if needed.

Dip eggplant slices in batter and fry until brown; drain on paper towels.

In a casserole, alternate layers of eggplant, sauce and both cheeses, ending with a layer of cheeses. Cover and refrigerate until ready to heat.

Bake in a preheated 350 degree F oven for about 45 minutes.

Makes 4 servings
Source: Bluegrass Winners: A Cookbook by Garden Club of Lexington