Name: Beef and Eggplant Bake
Ingredients: 2 lb Ground beef; 1/2 c Chopped green pepper; 1/4 c Chopped onion; 2 tb Flour; 2 ts Salt; 1/4 ts Pepper; 1/2 ts Oregano; 2 cn (8-oz) tomato sauce; 1 sm Eggplant; pared and cut crosswise into 1/2" slices; 1 c Shredded Cheddar cheese

I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

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	tb	Flour
2	ts	Salt
1/4	ts	Pepper
1/2	ts	Oregano
2	cn	(8-oz) tomato sauce
1	sm	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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