Ingredients
1 1/2 pounds chuck, ground
1 teaspoon onion salt
1/4 teaspoon pepper
2 tablespoon salad oil
1 medium eggplant
1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
2 8-ounce tomato sauce
1 cup grated, process sharp American cheese (1/4 pound)
1/4 teaspoon dried oregano
Snipped parsley
Method
Start heat oven to 350-degrees. With a fork, combine ground chuck, onion, salt and 1/4 teaspoon pepper; lightly form into 8 patties. In 2 tablespoons hot salad oil in a skillet, saute patties till brown on both sides but rare inside; remove. Wash eggplant; cut into 8 1/2-inch thick slices. Sprinkle with mixture of flour, salt, and 1/8 teaspoon pepper. In 1/4 cup hot salad oil in a skillet, saute eggplant slices until golden on both sides. In a greased 12x8x2-inch baking dish, arrange half of the eggplant slices with half of the meat patties. Spread with 1 can tomato sauce; then sprinkle on half of cheese and oregano. Repeat.
Bake uncovered, 30 minutes, or until cheese is bubbly. Top with snipped parsley.
Makes 4 servings.
