Ground Beef with Eggplant
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
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- 12 eggplant slices
- 2 pounds (960g) ground beef
- 3 tablespoons olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped red bell pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon oregano
- 2 cups (500 ml) canned tomato sauce
- 1½ cups grated cheddar cheese
Preheat the oven to 300°F (149°C).
Cook the peeled eggplant slices in boiling salted water until tender,about 5 minutes. Brown the ground beef in 2 tablespoons of the oil,stirring occasionally. Cook the onions and green pepper in the remaining oil until the vegetables are wilted.
Combine the ground beef and vegetables in the skillet and stir in the flour,salt,black pepper and oregano. Add the tomato sauce and cook until thickened.
Arrange half the eggplant slices in shallow,buttered dish. Spoon over them half the meat mixture and half the cheese. Repeat the layers and bake,uncovered,for 30 minutes