Eggplant-Hamburg Parmigiana

• 1 1/2 lb. ground beef
• 1/4 tsp. pepper
• 1 tsp. onion salt
• 2 Tbsp. salad oil
• 1 firm eggplant
• 1/3 c. flour
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 1/4 c. salad oil
• 1 large can tomato sauce
• 1 c. grated Cheddar cheese
• oregano

1. With fork, mix beef, pepper and onion salt.
2. Brown mixture in skillet in 2 tablespoons salad oil on medium heat.
3. Drain fat and set aside.
4. Peel eggplant and slice into 8 slices, 3/4-inch thick. Drain on paper towels.
5. Combine flour, pepper and salt.
6. Coat eggplant in flour mixture.
7. Brown in 1/4 cup salad oil.
8. Alternate 1/2 of eggplant and 1/2 ground beef mixture in 9 x 12-inch dish. Cover with 1/2 can tomato sauce and 1/2 cup grated cheese. Sprinkle with oregano.
9. Put rest of eggplant and ground beef in casserole.
10. Cover with rest of tomato sauce and cheese.
11. Garnish with snipped parsley.
12. Bake at 350u0b0 for 30 minutes.

ground beef, pepper, onion salt, salad oil, eggplant, flour, pepper, salt, salad oil, tomato sauce, cheddar cheese, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258862 (may not work)