Eggplant cheese casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant; peeled & sliced |
| 1 | Egg; beaten | |
| 2 | tablespoons | Water |
| 3 | tablespoons | Oil |
| 1 | pounds | Ground Beef |
| 2 | mediums | Onions; chopped |
| 2 | 8 Oz. Cans Tomato Sauce | |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Oregano |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove Garlic; crushed | |
| ½ | pounds | Mozzarella Cheese; sliced |
Directions
Dip eggplant slices in mixture of water and egg. Sauté in oil. Cook beef and onin until golden. Add tomatoe sauce and seasonings. Layer meat sauce, eggplant, cheese in two quart casserole ending with cheese. Bake 350° for 40 min.
Serves 6
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: Mrs. John Schipper
Posted to EAT-L Digest by Bill Spalding <billspa@...> on Mar 2, 1998