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1 large eggplant - peel and cut into 1/2-inch thick slices; cook in boiling salt water 5 minutes; drain 2 lb. ground beef or ground lamb - browned in 2 Tbsp. oil 1/4 c. chopped onions 1/4 c. chopped green pepper - cooked in 1 Tbsp. olive oil to wilt 2 Tbsp. flour 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. oregano 2 c. tomato sauce 1 1/2 c. grated sharp white cheddar cheese Combine meat, vegetables, flour, seasonings, and tomato sauce and cook on stove top for about 10 - 15 minutes. Arrange half the eggplant slices in a shallow, 2 quart buttered baking dish. Spoon over half the meat mixture and half the grated cheese. Repeat layers, ending with cheese, and bake uncovered at 300 degrees for 30 minutes. Recipe makes approx: 2 quarts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |