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Skillet Eggplant Casserole




Source of Recipe


by Marsha, from Lois Garrison, Weatherford


List of Ingredients




¾ pound lean ground beef
1 onion, chopped
1 green pepper, chopped
1 can (16 ounce) stewed tomatoes
½ cup water
1 can (8 ounce) tomato sauce
Italian seasoning,
or minced garlic
½ teaspoon salt
¼ teaspoon black pepper
1 eggplant
Shredded cheese, optional

Recipe



Brown meat in electric skillet with onions and peppers; drain. Add tomatoes, water and tomato sauce.

Season to taste with Italian seasonings (or garlic), salt and pepper. Simmer for 15 to 20 minutes, adding more water, if necessary.

Peel eggplant and cut in ½-inch slices. Lay slices on top of mixture in skillet. Cover and simmer about 5 minutes until eggplant is fork tender. If cheese is being used, sprinkle over eggplant and cook just until it's melted. Makes about 4 servings.