Eggplant and Beef Casserole
By marylmaun
Ingredients
- 3/4 C. Milk
- 1 Egg
- 3/4 C. Flour
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 1 Eggplant peeled and sliced 1/2" thick
- 3 Tlbs. Cooking oil
- 1 lb. lean Ground Beef
- 1 C. chopped Green sweet Pepper
- 3/4 C. chopped Onion
- 1 15 oz. can Tomato Sauce
- 1 8 oz. can Tomato Sauce
- 1 1/2 tsp. Italian Seasoning
- 2 C. Shredded Italian Cheese
Details
Servings 8
Preparation time 50mins
Preparation
Step 1
1. In sm. bowl wisk together milk and egg. In a shallow dish combine flour, salt, and black pepper. Dip eggplant slices into egg mixture, the into flour mixture, turning to coat both sides. In a lg. skillet cook eggplant slices, several at a time, in hot oil over med-high heat for 4 - 6 min. or until golden brown, turning once. Drain on paper towels.
2. In lg. skillet cook brown beef, onions, and sweet peppers, over med heat until meat is brown; drain. Stir in both cans os tomato sauce, and italian seasoning.
3. Layer 1/2 of eggplant slices in a greased 3 qt. baking dish, cutting slices to fit. Spread with 1/2 of meat mixture, sprinkle with cheese. Repeat layers
4. Bake covered at 350 for 20 min. Uncover. Bake for 10 - 15 min. more or until heated through. Let stand for 10 min. before serving.
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