Eggplant Parmigiano Americano

Eggplant Parmigiano Americano


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


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. 

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