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Beef Eggplant Lasagna
cssr215 10-20-99 8:22 AM pt (US)
Eggplant Lasagna
1 pound hamburger
1 tablespoon oil
1 (28 ounce) jar spaghetti sauce
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1/4 cup flour
1/2 cup bread crumbs
1 large eggplant, sliced
8 ounces Mozzarella cheese
1/1/3 cup Parmesan cheese
Preheat oven to 375° F.
Brown hamburger in oil.
Add spaghetti sauce and garlic and bring to a boil.
Lower heat, cover, and simmer 20 minutes, stirring occasionally.
Beat egg with milk.
Place flour and bread crumbs in separate bowls.
Dip eggplant in flour, then into bread crumbs.
Add a little oil to a skillet over medium heat and brown eggplant lightly on each side.
Spread a spoonful of spaghetti sauce mixture on bottom of a 9x13” pan; add a layer of eggplant slices, then sauce, then cheese.
Repeat layers, ending with cheese. Sprinkle top with Parmesan cheese.
Bake for 30 minutes; let stand 10 minutes before cutting.
