BEEF & EGGPLANT CASSEROLE
Ingredients:
1 eggplant, unpeeled, sliced into 1/4" slices
extra-virgin olive oil
3 Tbsp canola oil
1 cup chopped onion
1.5 lbs. lean ground beef
2 cups Mozzarella cheese, shredded
2 cans tomato sauce (8 oz cans)
2 tsp Italian seasoning, crushed
salt & pepper to taste
Preheat oven to 425.
Line a baking tray with parchment paper. Place eggplant slices on baking tray and brush with olive oil.
Bake eggplant slices for 15 minutes. Remove from oven and set aside.
Reduce oven to 350.
In a large skillet, cook onions over MED heat for about 4 minutes. Add ground beef and cook about 5 minutes.
Season with salt & pepper.
Drain off any fat. Add tomato sauce and Italian seasoning. Stir.
Layer half the eggplant in greased 3 qt. casserole dish. Spread half of the meat mixture over eggplant. Sprinkle one cup of Mozzarella on top.
Repeat layers.
Bake casserole, uncovered, for 35 minutes.