Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 large or 2 medium eggplants; 1 1/2 lb. ground beef or ground chuck; 1 large onion, finely chopped; 1 can tomato sauce and 1 can tomato sauce special; 1 or 2 Tbsp. salsa; salt, pepper and sweet basil to taste; chopped parsley; 1/2 c. chopped bell pepper (optional); 1 beaten egg

9 ingredients

12 steps

Ingredients

1 large or 2 medium eggplants
1 1/2 lb. ground beef or ground chuck
1 large onion, finely chopped
1 can tomato sauce and 1 can tomato sauce special
1 or 2 Tbsp. salsa
salt, pepper and sweet basil to taste
chopped parsley
1/2 c. chopped bell pepper (optional)
1 beaten egg

Directions

1

Braise meat until lightly brown.
2

Add onion and brown.
3

Add sauces and seasonings.
4

Mix well and cook a little more.
5

Cut steam off eggplant; wash and slice into 1/4-inch thick slices. Salt and let stand for 1 hour.
6

Dry the slices and dip in beaten egg and fry in oil until brown.
7

(Optional:
8

After dipped in egg, you can dip in flour before frying.)
9

Arrange in baking dish. Cover with part of meat mixture.
10

Repeat in layers.
11

(Optional: Top with grated cheese.)
12

Bake at 350° for 30 to 45 minutes or until tender.