On our current eating plan, we aren't eating pasta, so I put together this Italian Eggplant Bake to satisfy our craving for yummy, cheesy Italian food.
It was delicious!
1 medium-large eggplant, sliced- I didn't peel but you can if you want to.
1/2 pound ground beef, crumbled and browned
2- 15 ounce cans tomato sauce
Garlic powder, Italian seasoning, basil, oregano, salt and pepper, to taste
Shredded cheese- I used a 5-Italian blend from Kraft with a Touch of Philadelphia. I very rarely buy pre-shredded cheese since I don't think it melts or tastes as good as the blocks of cheese I shred myself, but this was free with a coupon and surprisingly very creamy and good!
Heat skillet on medium-medium high heat and cook eggplant in a little butter or oil until lightly browned on each side. Arrange eggplant slices in greased 9 x 13 pan, overlapping or layering if needed.
Mix ground beef and tomato sauce together adding spices to taste. Jarred spaghetti sauce could also be used in place of tomato sauce and spices.
Pour sauce over eggplant. I used only about 3/4 of the sauce and refrigerated the rest to use later.
Bake at 350 degrees for 30 minutes or until bubbly and slightly browned on top.
Makes about 4 servings.
Serve with a green salad. And if unlike us, you are eating bread, add a side of garlic bread!
*Note: I will mention here that the eggplant in this recipe turns out a little on the mushy side. We like it this way but I know some folks have texture issues.