Eggplant Casserole (Recipe)

Ingredients

1 pound ground beef

1 cup chopped onion

1/2 cup tomato paste

1/2 cup water

2 tablespoons margarine or butter

2 tablespoons snipped parsley

1/2 teaspoon salt

1/8 teaspoon pepper

1/3 cup fine dry bread crumbs

2 medium eggplants (about 1 pound each)

1/3 cup all-purpose flour

1/4 cup olive oil

2 eggs, well beaten

1/4 cup grated Parmesan cheese

Steps

1.  Preheat the oven to 350°.  Grease a 2 quart rectangular baking dish.  Set aside.

2.  In a large skillet, cook the beef and onion until browned.  Drain the fat from the meat mixture.  Add the tomato paste, water, margarine or butter, parsley, salt and pepper.  Bring the mixture to a boil; reduce the heat and simmer, uncovered, for 1 minute.  Stir in 2 tablespoons of the bread crumbs.

3.  Using a vegetable peeler, peel the eggplants.  Slice them crosswise into 1/4 inch-thick slices.  Coat each slice lightly with the flour.  In a large skillet, cook the eggplant slices in the olive oil until golden brown on both sides.  Add more oil to the skillet as necessary.

4.  Sprinkle the prepared baking dish with 2 tablespoons of the bread crumbs.  Arrange half of the eggplant slices in the baking dish.  Top with half of the meat sauce.  Repeat with the remaining eggplant and meat sauce.  Pour the beaten eggs over the top.  Combine the Parmesan cheese and the remaining bread crumbs and sprinkle the mixture over the top of the casserole.  Bake in the 350° oven for 25 to 30 minutes or until heated through.

Tips:

Western eggplant is the most common variety in the United States.  It is large and usually pear-shaped-although it can be round-with a smooth, glossy, purple or white skin.  White eggplant is smaller and firmer with a tougher, thicker skin and slightly sweeter flesh.  Japanese eggplant is long, slender and purple with a mild flavor.

 When shopping, choose eggplants that are plump, glossy and heavy for their size.  Caps should be fresh-looking, tight and mold-free.  Store eggplants in the refrigerator up to two days.

From : America's Best-Loved Community Recipes