Eggplant Mozzarella Bake
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 4 | tb | Cooking oil |
| 1 | lb | Lean ground beef (optional) |
| 1 | lg | Bermuda onion |
| 1/2 | c | Green pepper; chopped fine |
| 1/4 | ts | Garlic salt |
| 1 | ts | Oregano |
| 1/4 | ts | Basil |
| 1 | Bay leaf | |
| 2 | cn | (20-oz) tomatoes; undrained |
| 1 | cn | (6-oz) tomato paste |
| 1 | lg | Eggplant |
| Water | ||
| 2 | Eggs; beaten with | |
| 1 | ts | Water or milk |
| Seasoned flour | ||
| 1/2 | lb | Mozzarella cheese; cut in small pieces |
| 3/4 | c | Parmesan cheese; optional |
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