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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