Eggplant Casserole

 

INGREDIENTS:

 

3 medium eggplants, sliced into 1/4-inch slices

Salt

1/2 cup canola or olive oil

1/2 cup onion (1 medium), coarsely chopped

1 pound ground beef

1 garlic clove, minced

1/2 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon cinnamon

1 teaspoon salt

Dash of freshly-ground pepper

1 (8-ounce) can tomato sauce

10 slices mozzarella cheese

1/4 cup freshly-grated Parmesan cheese

 

TO PREPARE:

 

Preheat broiler to 500 degrees.

Place sliced eggplant into a colander, sprinkle well with

salt and set aside for at least 30 minutes to allow salt to

draw excess liquid from eggplant. Pat eggplant slices dry

with a paper towel. Place on a greased or non-stick baking

sheet and brush with oil using a pastry brush. Broil for

approximately 4 minutes or until slices are just browned.

Turn slices over and repeat process for remaining side.

Layer broiled eggplant slices in a 9 x 13-inch greased baking

dish. Set aside.

 

In a sauté pan over medium-high heat, combine onion and

ground beef and sauté until meat is browned. Stir in garlic,

oregano, basil, cinnamon, salt and pepper.

Add tomato sauce, remove from heat and cool.

Preheat oven to 350 degrees.

 

Place large tablespoons of beef mixture on top of eggplant

slices in baking dish. Place slices of mozzarella cheese over

top to completely cover beef layer. Sprinkle with Parmesan

cheese and bake at 350 degrees for 30 minutes.

 

Sprinkle with additional Parmesan cheese just prior to

serving.