Mexican Eggplant Skillet Recipe
Ingredients
| Lean ground beef | 1 Pound | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Flour | 1 Tablespoon | |
| 1 8-oz. can seasoned, tomato sauce | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Oregano | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Salt | To Taste | |
| 1 sm. eggplant, cut in 1/2-in. slices | ||
| Pepper | 1 | |
| American Cheese | 1 Cup (16 tbs), shredded | |
Directions
Cook the beef and onion in small amount of hot fat in a skillet until beef is brown.
Spoon off excess fat.
Sprinkle flour over beef mixture and stir.
Add the tomato sauce, green pepper, oregano, chili powder and 1/2 teaspoon salt and mix well.
Season eggplant with salt to taste and pepper and arrange over beef mixture.
Cover and simmer for 10 to 15 minutes or until eggplant is tender.
Top with cheese.
Spoon off excess fat.
Sprinkle flour over beef mixture and stir.
Add the tomato sauce, green pepper, oregano, chili powder and 1/2 teaspoon salt and mix well.
Season eggplant with salt to taste and pepper and arrange over beef mixture.
Cover and simmer for 10 to 15 minutes or until eggplant is tender.
Top with cheese.
Chef
