Recipe: Eggplant Casserole (layered with ground beef and mozzarella)

EGGPLANT CASSEROLE

12 slices eggplant (1/2-inch thick)
Boiling salted water
3 tablespoons cooking oil (or olive oil)
2 pounds lean ground beef
1/4 cup chopped onion
1/4 cup chopped bell pepper
2 tablespoons all-purpose flour
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon oregano
2 cups tomato sauce
1 1/2 cups mozzarella cheese

Preheat oven to 350 degrees F. Butter a 2 quart shallow baking dish.

Cook eggplant slices in boiling salted water with cooking oil until tender (about 5 minutes). Drain and set aside.

Brown ground beef in skillet; drain and set aside.

Add onion and bell pepper to skillet; cook until veggies are tender. Add browned beef to skillet. Add flour, salt, black pepper and oregano and combine. Add tomato sauce; cook until thickened.

Cover bottom with a single layer of the boiled eggplant slices. Cover with some of the meat mixture and cheese. Continue to layer, ending with cheese.

Bake 30 minutes at 350 degrees F.

Adapted from source: Terry Townsend of Kingwood in the Houston Chronicle, September 3, 2002