Ingredients: |
Ingredients: 1 pound ground beef
1 can of spaghetti sauce
1 teaspoon Italian Seasoning
¼ teaspoon garlic powder
1 Eggplant
3 cups bread crumbs, Italian Seasoned
8 ounces, mozzarella, shredded
1 bottle Greek Salad Dressing or Italian Dressing (oil based)
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Directions: |
Directions:Brown the ground beef in a large pot. Drain off grease away from meat. Place the meat back into pot. Add the spaghetti sauce. Add the Italian Seasoning and garlic powder to the pot. Stir until seasonings are mixed. Place pot on back burner on low. Keep an eye on pot and occasionally stir when you see a bunch of liquid forming on top.
Turn on oven to 450 degrees.
While meat is on low, wash the eggplant. Then slice the eggplant (so that each slice looks round, like a cookie), NOT LENGTH WISE.
Pour salad dressing into a bowl. In a separate bowl pour in breadcrumbs. Wrap or cover the baking sheet with aluminum foil. Lay wire rack across baking sheet that is covered by the aluminum foil.
Set up these three like an assembly line. First the bowl with the salad dressing, then the bowl with the breadcrumbs, last the baking sheet with the wire rack. Dip slice of eggplant into dressing, shaking off excess, lay slice of eggplant into breadcrumbs to coat it. Use spoon to help coat eggplant slice. Lay coated eggplant onto wire rack.
Place baking sheet with eggplant on wire rack into oven. Reason for wire rack is to heat evenly both sides of eggplant.
Cook for 45 minutes. Remove from oven and add mozzarella cheese on top and return to oven. When the cheese has melted, remove.
Remove eggplant slice from wire rack and place on a diner plate. Put desired amount of meat sauce on top. Then sprinkle with Parmesan cheese and serve. |
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