We grow eggplant in our garden. My husband always says he doesn’t like eggplant. But he continues to plant it every year.
Personally, I like eggplant. So am pleased that he plants it.
So this recipe was made with our homegrown eggplant. I think fresh from the garden vegetables taste better, so am always happy when I can find a recipe that calls for vegetables we grow!
This reminds me of Moussaka, the Greek dish. The only difference really is the spices and the lack of Béchamel on top.
I found the butter mixed with the hamburger and onion was unnecessary. It added a little too much fat for me.
It was a tasty dish. But it needed something. Maybe a noodle or mashed potato to serve it on. . . .
HAMBURGER AND EGGPLANT CASSEROLE
¼ Cup Butter
1 Pound Hamburger
2 Medium Onions, Chopped
8 Ounces Tomato Sauce
1 Cup Hot Water
1 Teaspoon Sugar
2 Teaspoons Salt
¼ Teaspoon Pepper
1 Large Eggplant, Sliced
4 Tablespoons Oil
Brown hamburger and onions in butter. Add all ingredients except eggplant. Stir to combine well. Fry eggplant slices in oil. In a casserole arrange a layer of eggplant, half the meat mixture, then remaining eggplant and remaining meat mixture. Bake at 325 degrees for 1 hour.
Comments