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Eggplant Casserole


  • 1 lg. eggplant
  • 1 can chopped tomatoes
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 lb. ground beef
  • 3 Tbsp. sugar
  • Ad

  • 1 tsp. sweet basil
  • 2 eggs, beaten with 2 Tbsp. water
  • 2/3 cup bread crumbs
  • Parmesan cheese


Peel eggplant and slice. Sprinkle slices with salt & put in strainer. Saute onion and garlic in oil; add ground beef and brown. Add tomatoes, sugar, salt and pepper. Simmer about 30 minutes. Add sweet basil and simmer 10 minutes. Squeeze excess moisture out of eggplant slices and brown in oil.

In casserole place layer of eggplant slices; sprinkle with some bread crumbs and spoon on some beaten egg sauce with meat and Parmesan cheese. Repeat. Bake uncovered at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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