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.