EGGPLANT AND GROUND BEEF SANDWICH CASSEROLE

SERVES 4

This is one of my mother's recipes from way back. Essentially, it is eggplant slices stuffed between two thin seasoned beef patties and baked in a casserole with tomato sauce and cheese. This is Mom's quick prep version. If you want to spend just a little more time, use fresh garlic and other fresh herbs in the beef.

INGREDIENTS

1 small eggplant

1-1/4 pounds ground beef, at least 90% lean

Salt and pepper to taste

1 tablespoon dried oregano leaves

1 teaspoon garlic powder

2 ounces part-skim mozzarella cheese, grated

2 tablespoons freshly grated Parmesan cheese, plus more for serving

1 large egg

Homemade or bottled tomato sauce (about 1-1/2 cups)

Cut eggplant into 4 slices about 1/4 to 1/2-inch thick. Season the ground beef; add egg and combine well. Shape into eight thin patties about the same diameter as the eggplant slices. Place 1 eggplant slice between two beef patties. Place in a lightly greased or sprayed baking dish in one layer. Pour sabout half of the sauce over all. Sprinkle with the grated mozzarella and Parmesan cheeses. Bake in preheated 375° F oven for 45 to 60 minutes. Heat the remaining sauce. Serve immediately, passing extra sauce and Parmesan.

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