Eggplant Casserole

Directions

1. Grease a 2 qt. rectangular baking dish. Set aside.
2. In a large skillet, brown the beef and onion until browned.
3. Drain the fat from the meat mixture.
4. Add the tomato paste, water, butter, parsley, salt and pepper.
5. Bring the mixture to a boil; reduce heat and simmer, uncovered, for 1 minute.
6. Stir in 2 TBSP of the bread crumbs.
7. Using a potato peeler, peel the eggplants.
8. Slice them crosswise into 1/4 inch thick slices.
9. Coat each slice lightly with the flour.
10. In a large skillet, cook the egglpant slices in the olive oil until golden brown on both sides.
11. Add more oil to the skillet as needed.
12. Preheat the oven to 350 degrees.
13. Sprinkle the prepared baking dish with 2 TBSP of the bread crumbs.
14. Arrange half of the eggplant slices in the baking dish.
15. Top with half of the meat mixture.
16. Repeat with the remaining eggplant and meat sauce.
17. Pour the beaten eggs over the top.
18. Combine the Parmesan cheese with the remaining bread crumbs and sprinkle over the top of the casserole.
19. Bake for 25-30 minutes or until heated through.