- 1 1/2 pounds lean ground beef
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 2 1/4 cups water
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1/3 cup dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 eggplant
- 1 onion, sliced
- 1/2 cup dry bread crumbs
- 1 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
03/29/2017
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