Eggplant Casserole

• 1 large eggplant, peeled and sliced very thin
• 12 slices provolone cheese
• 8 oz. mozzarella cheese, grated
• 1 lb. ground sirloin
• 2 Tbsp. chopped onion
• 2 cloves garlic, finely chopped
• 1 c. sliced mushrooms
• 1/2 c. chopped celery
• olive oil
• 1 jar Ragu spaghetti sauce
• 1 tsp. Italian seasoning
• Salt and pepper

1. Brown meat; add mushrooms, garlic, onion, celery and Italian seasoning.
2. Stir together over low heat for 10 minutes.
3. Add Ragu and stir well.
4. Grease 9 x 13 pan with olive oil.
5. Layer half the eggplant on bottom.
6. Add half the meat mixture and top with 6 slices provolone.
7. Layer remaining eggplant, meat and provolone. Sprinkle with salt and pepper.
8. Spread mozzarella cheese on top. Cover with foil (spray foil with PAM) and cook 30-45 minutes at 325-350 degrees.
9. Take foil off last 10 minutes to brown cheese.

eggplant, provolone cheese, mozzarella cheese, ground sirloin, onion, garlic, mushrooms, celery, olive oil, spaghetti sauce, italian seasoning, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54281 (may not work)