Eggplant skillet dinner^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ¼ | cup | Chopped onion |
| 1 | tablespoon | All-purpose flour |
| 1 | cup | (8 oz) tomato sauce |
| ¾ | cup | Water |
| ¼ | cup | Chopped green pepper |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | To 1 chili powder |
| 1 | small | Eggplant, cut into 1/2\" |
| Slices | ||
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | (4 oz) shredded process |
| Cheese | ||
| Grated Parmesan cheese, | ||
| Optional | ||
Directions
Cook beef and onion until brown. Stir in flour. Add tomto sauce, water, green pepper, oregano and chili powder.
Salt and pepper the eggplant. Place on meat mixture; cover & simmer for 15 mins. until eggplant is tender. Sprinkle with shredded cheese; cook until melted. Serve with Parmesan.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-20-95