Eggplant cheese casserole

Yield: 6 Servings

Measure Ingredient
1 large Eggplant; peeled & sliced
1 \N Egg; beaten
2 tablespoons Water
3 tablespoons Oil
1 pounds Ground Beef
2 mediums Onions; chopped
2 \N 8 Oz. Cans Tomato Sauce
¼ teaspoon Basil
¼ teaspoon Oregano
1 teaspoon Salt
¼ teaspoon Pepper
1 \N Clove Garlic; crushed
½ pounds Mozzarella Cheese; sliced

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


Recipe by: Mrs. John Schipper

Posted to EAT-L Digest by Bill Spalding <billspa@...> on Mar 2, 1998

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