| Beefy Eggplant Casserole
1 large eggplant
1 medium onion, chopped
2 tablespoons of butter
1 pound of ground beef
salt and pepper to taste
1 bay leaf |
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Peel the eggplant and cut into slices 1 or 1 1/2 inches thick. Cook in boiling, salted water for 10 - 15 minutes or just until tender. Drain. Sauté onion in butter until soft, add beef and seasonings. Cook until meat is nicely browned. Place slices of eggplant in a greased baking dish. Remove bay leaf and add meat/onion mixture to eggplant. Cover with thin slices of cheese. Bake at 400ºF. for 20 minutes or until cheese is melted. Serves 4 |
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