Beef-Eggplant Bake

Course : Eggplant
Serves: 1
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Ingredients:

1 pound round steak -- 1/2 inch thick, cut in 1-1/2x1/4-strips
1 tablespoon vegetable oil
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (6 oz.)
1/2 cup water
1 medium onion -- chopped (1/2 c.)
1 medium green pepper -- chopped (1 c.)
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 package frozen italian green beans -- (9 oz.)
1 medium eggplant -- pared, cut in 1/4
1 cup shredded mozzarella cheese -- (4 oz.)
1/4 cup grated parmesan cheese
 

Preparation / Directions:

Brown beef 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 mimites. Heat oven to 3500 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 cass~ role with cheeses. Bake uncovered untfl cheese is melted and golden, about 5 minutes. Let stand 5 minutes before serving. Makes 6 servings.


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