1 large eggplant
salad oil
1 pound ground beef
salt & pepper
2 large onions, minced
2 cups canned tomatoes
Directions:
Peel eggplant and cut into 1/2 inch thick slices. Sprinkle each slice with salt and let stand 1 hour. Drain and brown eggplant in oil. Saute' onions in oil until transparent. Add beef, seasoned with salt & pepper to taste. Cook together until slightly brown. Place alternate layers of meat mixture and eggplant in a greased casserole. Pour tomatoes over this and dot generously with oil. Bake in a slow oven (325 degrees) 1 hour. Serve hot. Serves 6. Opa! -Diana
Submitted by Diana Bogue Contributed on: and modified on Monday July 3rd, 2006
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