Beef And Eggplant Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 2 | lb | Ground beef |
| 1/2 | c | Chopped green pepper |
| 1/4 | c | Chopped onion |
| 2 | T | Flour |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | t | Oregano |
| 2 | 8-oz tomato sauce | |
| 1 | Eggplant, pared and cut | |
| crosswise into 1/2" | ||
| slices | ||
| 1 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Lightly brown ground beef, green pepper and onion. Pour off drippings. Stir flour, salt, pepper and oregano into beef mixture. Add tomato sauce. Boil eggplant in salted water until just tender, drain and arrange half the slices in a 2-quart greased baking dish. Add half the meat mixture and top with half of the cheese. Repeat layers of eggplant, meat mixture and cheese. Bake in a slow oven (300 degrees) for 30 minutes. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 382
Calories From Fat: 259
Total Fat: 28.3g
Cholesterol: 99.9mg
Sodium: 1068.8mg
Potassium: 540.4mg
Carbohydrates: 6g
Fiber: 1.3g
Sugar: 3.1g
Protein: 24.7g