Eggplant (aubergine) Skillet

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1/2 cup chopped celery
• 1 (8 ounce) can tomato sauce
• 1/2 cup water
• 3/4 teaspoon dried oregano, lightly crushed
• 1/2 teaspoon chili powder, more to taste
• 1 medium eggplant, unpeeled, cut in 1/2 " thick slices
• 1 -2 cup shredded sharp cheddar cheese
• salt & freshly ground black pepper
• freshly grated parmesan cheese, as accompaniment

Recipe

• 1 sprinkle eggplant heavily with salt.
• 2 let stand for 15 minutes on paper towels to drain bitter juice.
• 3 rinse and pat dry.
• 4 season to taste with salt and pepper.
• 5 cook beef, onion, garlic, and celery in a skillet until meat is browned, crumbling meat as it cooks.
• 6 drain excess grease.
• 7 stir in tomato sauce, water, oregano and chili powder, and season to taste with salt and pepper.
• 8 bury eggplant slices in meat sauce, cover, and simmer until eggplant is tender.
• 9 top with cheese and sprinkle with paprika.
• 10 cover, and continue cooking until cheese is melted.
• 11 serve with parmesan cheese on the side.