Skillet Eggplant (aubergine) Beef

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb eggplant, peeled
• salt
• 1 lb lean ground beef
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup dry red
• 1 (7 1/2 ounce) can tomato sauce
• 2 tablespoons fresh parsley, chopped
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 cup mozzarella cheese, shredded
• paprika
• parmesan cheese

Recipe

• 1 cut the eggplant into 1/2" thick slices.
• 2 sprinkle lightly with salt and spread out in a single layer on a paper towel.
• 3 meanwhile, in a large skillet, cook the beef, onion, and garlic over medium-high heat, breaking up the meat with a wooden spoon, for about 5 minutes or until browned.
• 4 drain off the excess fat.
• 5 stir in the , tomato sauce, parsley, oregano, cinnamon and pepper.
• 6 pat the eggplant dry.
• 7 overlap the slices on top the of the meat mixture.
• 8 reduce the heat to low; cover and simmer for about 20 minutes or until the eggplant is tender, turning the slices once.
• 9 top with the mozzarella and sprinkle with paprika to taste.
• 10 serve immediately.
• 11 pass the parmesan cheese separately.