Eggplant Casserole
Source of Recipe
Aunt Saunny
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
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 saute pan over medium-high heat, combine onion and ground beef and saute 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.
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