Title: Super Eggplant Casserole
Categories: Casserole
Yield: 8 Servings

1 lg Eggplant
1/2 c Salt
3 qt Water
2 Eggs; Well Beaten
2 tb Milk
1 1/2 c Cracker Crumbs; Bacon
-Flavored
1/2 c Margarine; Melted
1 lb Ground Chuck
1 lg Onion; Chopped
1 lg Green Bell Pepper;
-Cored; Seeded & Chopped
1 ts Lawry's Seasoned Salt
1/2 ts Pepper
1 ts Dried Whole Oregano
1 Bay Leaf; Crumbled
2 md Tomatoes; Cut Into 1/2"
-Slices
1 c Extra Sharp Cheddar;
-Shredded
1/2 c Parmesan; Grated
2 Eggs; Well Beaten
1/2 c Milk

From: Joel Ehrlich

Date: Mon, 24 Jun 1996 09:57:38 -0800
Peel the eggplant. Cut into 1/2" thick slices. Dissolve the first measure
of salt in the water. Add the eggplant slices. Let soak for 30 minutes.
Preheat the oven to 375 degrees. Drain thoroughly. Pat dry. Combine the
first measure of eggs with the first measure of milk. Mix well. Dip the
eggplant slices in the mixture. Coat the slices with cracker crumbs. Fry
the slices, a few at a time, in the margarine just until browned, turning
once. Drain on paper towels. Saute the ground chuck with the chopped onion
and green pepper until the meat is lightly browned. Stir in the seasoned
salt, pepper, oregano and bay leaf. Layer 1/3 of the eggplant slices, half
the beef mixture, half the tomato slices and half the Cheddar into a
greased (13"x9"x2") baking dish. Repeat the layers. Top with the remaining
eggplant slices. Sprinkle the grated Parmesan over. Combine the second
measure of eggs with the second measure of milk. Pour over the casserole.
Bake for 35 minutes. Serve.

EAT-L Digest 24 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.