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.
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