Ground Beef and Eggplant Casserole
Willa Towne Curtis

12 slices eggplant, 1/2 " thick
2 lbs. ground beef
3 Tbsp. olive oil
1/4 c. chopped onion
1/4 c. chopped green pepper
2 Tbsp. flour
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano
2 c. canned tomato sauce
1 1/2 c. grated cheddar cheese

Cook peeled eggplant slices in salted boiling water 'til tender - about 5 minutes. Drain and cool. Brown meat in 2 Tbsp. olive oil, stirring occasionally. Cook onion and green pepper in remaining oil until wilted. Combine meat and vegetables in skillet. Stir in flour, salt, pepper and oregano. Add tomato sauce. Cook until thinkened. Arrange 1/2 eggplant in shallow 2 quart buttered baking dish. Spoon over 1/2 of meat mixture and then 1/2 of cheese. Repeat layers. Bake uncovered in 300 degree oven for 30 minutes.