Eggplant (Aubergine) Skillet

1. 1

   Sprinkle eggplant heavily with salt.

2. 2

   Let stand for 15 minutes on paper towels to drain bitter juice.

3. 3

   Rinse and pat dry.

4. 4

   Season to taste with salt and pepper.

5. 5

   Cook beef, onion, garlic, and celery in a skillet until meat is browned, crumbling meat as it cooks.

6. 6

   Drain excess grease.

7. 7

   Stir in tomato sauce, water, oregano and chili powder, and season to taste with salt and pepper.

8. 8

   Bury eggplant slices in meat sauce, cover, and simmer until eggplant is tender.

9. 9

   Top with cheese and sprinkle with paprika.

10. 10

    Cover, and continue cooking until cheese is melted.

11. 11

    Serve with Parmesan cheese on the side.

No additional tips available.