Eggplant Casserole

Directions

1. 1
   Peel and slice eggplant in 1/4-inch slices; salt and let set about 30 minutes.
2. 2
   Drain off brown juice.
3. 3
   Mix meal and flour, then roll eggplant in mixture.
4. 4
   Brown eggplant in shortening. Then saute onion.
5. 5
   Fry ground chuck and drain.
6. 6
   Layer in buttered casserole:
7. 7
   1st layer eggplant, 2nd layer onion, 3rd layer ground chuck and 4th layer sliced tomatoes.
8. 8
   Make 2 or 3 layers, according to size of casserole you want.
9. 9
   Cover top well with buttered cracker crumbs.
10. 10
    Cover well with grated cheese.
11. 11
    Bake 30 minutes at 350°.