Beef-Eggplant Bake
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INGREDIENTS 1-pound beef round steak, 1/2-inch thick, cut into 1-1/2 x 1/4-inch strips
1 tablespoon vegetable oil
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup water
1 medium onion, chopped, about 1/2 cup
1 medium green pepper, chopped, about 1 cup
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 (9-ounce) package frozen Italian green beans
1 medium eggplant, pared and cut into 1/4-inch slices, about 1-1/2 pounds
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheeseBrown beef round steak strips in oil in 10-inch skillet over medium heat. Stir in tomato sauce, tomato paste, water, onion, green pepper, salt, garlic salt, oregano and basil. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Heat oven to 350 degrees. Rinse frozen beans under running cold water to separate. layer half each of the eggplant slices, beans and beef mixture in ungreased 2-quart casserole; repeat. Cover and bake 50 minutes.
Sprinkle casserole with cheeses. Bake uncovered until cheese is melted and golden, about 5 minutes. Let stand 5 minutes before serving.
Makes 6 servings