Ingredients
1 1/2 lb. ground beef
1/4 tsp. pepper
1 tsp. onion salt
2 Tbsp. salad oil
1 firm eggplant
1/3 c. flour
1/8 tsp. pepper
1/2 tsp. salt
1/4 c. salad oil
1 large can tomato sauce
1 c. grated Cheddar cheese
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With fork, mix beef, pepper and onion salt. Brown mixture in skillet in 2 tablespoons salad oil on medium heat. Drain fat and set aside. Peel eggplant and slice into 8 slices, 3/4-inch thick. Drain on paper towels. Combine flour, pepper and salt. Coat eggplant in flour mixture. Brown in 1/4 cup salad oil. Alternate 1/2 of eggplant and 1/2 ground beef mixture in 9 x 12-inch dish. Cover with 1/2 can tomato sauce and 1/2 cup grated cheese. Sprinkle with oregano. Put rest of eggplant and ground beef in casserole. Cover with rest of tomato sauce and cheese. Garnish with snipped parsley. Bake at 350° for 30 minutes.
RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish