Eggplant Parmagiana

[Ann Brown]

Here is a favorite of mine in the summer when I can go out to the garden and pick a few Japanese eggplant and pull a couple onions.

Eggplant Parmgiana

1 large or 4 small eggplants
4 Tbs Olive Oil
1 large onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 8oz. can tomato sauce
1 cup water
1 tsp. whole oregano
1/2 cup grated Parmesan cheese
1 8oz. package mozzarella cheese, sliced

Preheat oven to 350 degrees F.

Soak eggplant in salted water for 1 hour. Dry wth paper towel.

Heat 2Tbs. olive oil in a skillet and lightly brown chopped onion. Add garlic and saute one more minute. Add ground beef, stir and cook. When meat turns brown, add tomato sauce, water and oregano. Simmer for 15 minutes. Place remaining olive oil in a separate large skillet over medium heat, and saute a few eggplant slices at a time until golden brown; add a little more oil as needed.

Oil a 7 X 11 baking dish and arrange half of the eggplant slices on the bottom. Cover wih half of the tomato mixture. Sprinkle with half of the Parmesan cheese and half of the mozzarella. Repeat these layers.

Bake fo 25 to30 minutes until golden brown.  Recipe from Dr. Atkins' New Diet Cookbook.

Ann

[Kathy in WA]

Thanks, Ann!  My eggplant came from the store, but your recipe is delicious.  We all enjoyed it.

Kathy

[AliceM]

We made a double batch of it, half of which went with me to the Spinners and Weavers Guild pot luck.  They loved it, too.  We used real meat for the first batch, but will swith to the Loma Linda ground meat substitute for a vegitarian version.  Less animal fat.