Beef Eggplant Bake

• 2 lb. beef for stew
• 1/4 c. flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. cooking fat
• 1 (16 oz.) can tomatoes
• 1/4 c. water
• 2 medium onions, sliced
• 1 tsp. dill seed
• 1 large eggplant (approximately 1 1/2 lb.)
• 2 c. boiling water
• 1 tsp. salt
• 1/4 c. Parmesan cheese
• 1/4 c. dry bread crumbs
• 1/4 c. grated Mozzarella cheese

1. Cut beef cubes in 1/2-inch strips across the grain.
2. Combine flour, 2 teaspoons salt and pepper. Dredge meat and brown in hot fat in large frying pan, 1/3 at a time.
3. Drain tomatoes, reserving liquid.
4. Break tomatoes into pieces and set aside.
5. Add reserved tomato liquid, water, onions and dill seed.
6. Cover and cook slowly 1 hour and 15 minutes or until tender.
7. Add tomatoes and cook 5 minutes.
8. Cut eggplant into 1/2-inch slices.
9. Pare and place in large saucepan with boiling water and salt.
10. Boil 5 to 10 minutes, turning occasionally.
11. Remove to absorbent paper and pat dry. Combine Parmesan cheese and bread crumbs.
12. Sprinkle half the crumb mixture in bottom of a 2 1/2-quart casserole.
13. Place eggplant in layers in casserole and sprinkle with remaining crumbs.
14. Add meat mixture and top with Mozzarella cheese.
15. Cover and bake in moderate 350u0b0 oven for 15 to 20 minutes or until eggplant is done. Makes 6 to 8 servings.

beef, flour, salt, pepper, cooking fat, tomatoes, water, onions, dill, eggplant, boiling water, salt, parmesan cheese, bread crumbs, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705677 (may not work)