South of the border eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Raw bacon |
| 1 | medium | Onion, finely chopped |
| 1 | pounds | Lean ground beef round |
| 1 | Clove garlic, peeled and crushed | |
| 1 | medium | Green pepper, finely chopped |
| 1 | medium | Eggplant, peeled and cut into 1/2-inch slices |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 15 | ounces | Can tomato sauce |
| ½ | cup | Crumbled feta cheese |
| 1 | cup | Seasoned croutons |
Directions
1. In a deep, 2-quart, heat-resistant, non-metallic casserole heat bacon, covered with paper toweling, 4 minutes or until crisp. Reserve bacon fat. 2. Remove bacon. Set aside.
3. Add beef, onion, garlic and green pepper to reserved bacon fat.
Heat, uncovered, 6½ minutes or until vegetables are tender and beef is browned.
4. Add eggplant, salt, pepper, tomato sauce, feta cheese and reserved bacon.
Stir to blend.
5. Heat, covered, in Microwave Oven 8 minutes or until eggplant is tender. 6. Sprinkle with croutons and heat, uncovered, an additional 1 minute or until heated through.