Eggplant Casserole

1. 1

   Peel and slice eggplant in 1/4-inch slices; salt and let set about 30 minutes.

2. 2

   Drain off brown juice.

3. 3

   Mix meal and flour, then roll eggplant in mixture.

4. 4

   Brown eggplant in shortening. Then saute onion.

5. 5

   Fry ground chuck and drain.

6. 6

   Layer in buttered casserole:

7. 7

   1st layer eggplant, 2nd layer onion, 3rd layer ground chuck and 4th layer sliced tomatoes.

8. 8

   Make 2 or 3 layers, according to size of casserole you want.

9. 9

   Cover top well with buttered cracker crumbs.

10. 10

    Cover well with grated cheese.

11. 11

    Bake 30 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.