Eggplant Bake

By á-20995

Ingredients

• 1 small eggplant (about 12 to 14 ounces), peeled and cut into 1/4 inch slices
• 3/4 pound lean ground beef or lamb
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 8 ounce can tomato sauce
• 1 tablespoon margarine
• 4 teaspoons flour
• 1/4 teaspoon salt
• Dash pepper
• 3/4 cup skim milk
• Nonstick spray coating
• 3 tablespoons grated Parmesan cheese
• handful mushrooms (optional)

Preparation

Step 1

In a large skillet cook eggplant slices in 1/2 inch of boiling water, covered, about 6 minutes or till tender. Drain
In the same skillet cook ground beef, onion and garlic till beef is no longer pink. Drain off fat. Stir in Tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or till disired consistency. Remove from heat.
Meanwhile, prepare sauce. In a small saucepan melt margarine. Stir in flour, salt, and papper. Stir in skim milk all at once. Cook and stir till thickened and bubbly. Remove from heat; set aside.
Spray a 10x6x2 inch baking dish with nonstick spray coating. Arrange half of the eggplant in dish. Spoon meat mixture atop, then top with remaining eggplant slices. Pour sauce over all ingreadients. Sprinkle with Parmesan cheese.
Bake, uncovered, in a 325 degree oven for 30 minutes or till heated through and top is golden.