Ingredients: 1 large eggplant
Salt and pepper
Cooking fat or salad oil
2 large onions, minced
1 pound ground beef
2 cups canned tomatoe
Directions: Peel the eggplant and cut into 1/2 inch thick slices. Sprinkle each slice with salt and let stand 1 hour. Drain and brown eggplant in hot fat. Saute onions in fat until transparent. Add beef, seasoned with salt and pepper to taste. Cook together until slightly brown. Place alternate layers of meat mixture and eggplant in greased casserole. Pour tomatoes over this and dot generously with fat. Bake in slow oven (325°F.) 1 hour. Serve hot. Serves 6.
Date Posted: 29/06/2006 Rate :
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