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Eggplant and Hamburger Casserole
2 large onions (1 chopped, 1 sliced)
1 T oil
1 6 ounce can tomato paste
1 1/4 lb hamburger
1 eggplant (1-1/4 to 1-1/2 lb)
1/3 to 1/2 C dried parsely
1 T Italian seasoning (thyme, oregano, basil)
1/2 C bread crumbs
1/2 to 1 C grated parmesan
Saute chopped onion in a sauce pan in oil until golden brown. Add
tomato paste plus 3 cans (18 ounces) water, mix well, bring to
boil, and simmer until ready to use. In a large frying pan, put
sliced onion and hamburger. Brown hamburger. Pour off excess fat.
Take off heat, add parsely, Italian seasoning, bread crumbs, 1/4
C cheese and mix well. Slice eggplant lengthwise, then slice each
half into 1/4 inch pieces. Layer bottom of 15x9x2 pyrex baking
dish with slices. Cover with half of hamburger mixture, and drizzle
with half of tomato paste sauce. Make another layer of eggplant,
hamburger, and sauce (make sure sauce is spread evenly), and cover
with remaining cheese. Cover with aluminum foil and bake 1 hour at
350F. Remove foil and bake another 15 minutes. (Best after cooled,
refrigerated, re-heated and served next day. Re-heat in microwave
to avoid nasty cleanup of baking dish, or place portion(s) on
plate(s) and re-heat in microwave.)
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Eggplant Ham