EGGPLANT AND GROUND BEEF SANDWICH CASSEROLE

SERVES 4

Actually, this is eggplant slices stuffed between two thin seasoned beef patties and baked in a casserole with tomato sauce and cheese. Want less meat, reverse the layers. All the seasonings for the beef are optional and to taste.

INGREDIENTS

1 small eggplant

1-1/2 pounds lean ground beef

Salt and pepper to taste

Dried oregano

Garlic powder

Parmesan cheese

1 egg

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

Cut eggplant into slices about 1/4 to 1/2-inch thick. If desired, sprinkle with a little salt and place in bowl to remove bitterness (I never do this). Let stand at least 1 hour. Drain well. Season ground beef; add egg and combine well. Shape into thin patties about the same diameter as the eggplant slices. Place 1 eggplant slice between 2 beef patties. Place in a greased or sprayed baking dish. Pour some sauce over all. Sprinkle with grated mozzarella or Parmesan cheese. Bake in preheated 375° F oven for 45 to 60 minutes. Serve immediately.

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