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Eggplant Casserole
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Eggplant and beef patties in Italian sacue

Terri Weidman


  • 1 lb (.5 kg). ground beef
  • 1 medium eggplant
  • 1/2 cup (125 ml) oil
  • 1/3 cup (80 ml) flour
  • 2 8 oz (224 grm). cans tomato sauce
  • 1/2 tsp (2 ml) oregano
  • 1 tbsp (15 ml) parmesan cheese
  • 1 cup (225 ml) grated cheddar
  • salt and pepper, to taste
  • Slice eggplant into 1 inch thick slices. Do not peel.
  • Combine flour, salt and pepper.
  • Coat eggplant slices in flour and saute in heated oil until lightly browned on both sides.
  • Place cooked eggplant slices in shallow baking dish.
  • Shape hamburger into 1 inch thick patties and cook until brown on both sides.
  • Season with salt and pepper to taste.
  • Top eggplant with patty.
  • Cover with tomato sauce.
  • Sprinkle with cheese and oregano.
  • Top with cheddar and bake at 325 degrees (175 C.) for 35 to 40 minutes.
My mom used to fix this and I love it. Kids like it because they don't realize they are eating eggplant.

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