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The CRYPT Mag

Eggplant Beef Casserole


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2 pounds extra lean ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 tablespoon flour
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dried oregano
2 cups tomato sauce
1 lg. eggplant
1 cup grated part-skim mozzarella


Brown the ground beef.   Remove it from the pan, and pour off excess fat, if any, leaving just enough pan juices to saute the onion and green pepper.  When the onion is translucent, return the ground beef to the pan.  Add the flour, spices, and tomato sauce, and let simmer until thick.

Meanwhile slice the eggplant into 1/2-inch rounds, and layer half of them in a 2-quart casserole.  Add half the beef mixture, then half the cheese.   Repeat layers.   Bake covered in a slow oven, around 325 degrees, for 45 minutes.  12 servings.


Per serving:
11 g. fat
210 calories
63 mg. cholesterol
3 g. dietary fiber
436 mg. sodium


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