Eggplant Casserole - cooking recipe

Ingredients

1 eggplant
1 large onion, sliced
1 lb. ground chuck
fresh tomatoes (in winter use canned tomatoes)
1/2 c. meal
1/2 c. flour
shortening
cheese, grated

Preparation

Peel and slice eggplant in 1/4-inch slices; salt and let set about 30 minutes.
Drain off brown juice.
Mix meal and flour, then roll eggplant in mixture.
Brown eggplant in shortening. Then saute onion.
Fry ground chuck and drain.
Layer in buttered casserole:
1st layer eggplant, 2nd layer onion, 3rd layer ground chuck and 4th layer sliced tomatoes.
Make 2 or 3 layers, according to size of casserole you want.
Cover top well with buttered cracker crumbs.
Cover well with grated cheese.
Bake 30 minutes at 350\u00b0.