Mexican Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplants
2 lb. ground beef
1 c. chopped onions
1 c. bell pepper
2 Tbsp. flour
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
2 c. (8 oz.) tomato sauce
1 (8 oz.) can tomato paste
2 c. grated Cheddar cheese

Preparation

Peel eggplants and slice thinly.
Cook in boiling water for 5 minutes.
Brown beef, onion and pepper in a large skillet.
Add flour, salt, pepper, oregano, tomato sauce and tomato paste.
Mix well; cook until thickened.
In two 1 1/2-quart casserole baking dishes, mix layers of drained eggplant slices and meat mixture. Repeat and top with cheese.
Bake at 350\u00b0 for 30 minutes.
Serves 8