Eggplant Parmesan - cooking recipe

Ingredients

1 (12 oz.) can tomatoes
1 (7 oz.) can tomato paste
1/4 c. chopped onion
1/4 c. green pepper
1 1/2 lb. lean ground beef
8 oz. grated Mozzarella cheese
2 eggplants, peeled and sliced 1/2-inch thick
2 Tbsp. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/3 c. grated Parmesan cheese

Preparation

Simmer tomatoes, tomato paste, onion, green pepper and 1/2 teaspoon salt for 20 minutes.
Shape meat into 1-inch balls and brown in fat in skillet.
Mix flour with 1/2 teaspoon salt and pepper.
Thoroughly coat eggplant slices in flour mixture.
Heat 1/4 cup vegetable oil in large skillet.
Lightly brown eggplant slices on both sides.
Add oil as needed.
Spread a thin layer of tomato mixture over bottom of 3-quart rectangular baking dish. Arrange half of the eggplant on bottom.
Top with half remaining sauce and half of each cheese.
Repeat.
Arrange meat balls on top.
Bake at 350\u00b0 about 1 hour until hot and bubbly.
Serves 8 to 10 people.