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In a small bowl combine egg and milk. In a shallow dish stir together flour, salt and black pepper. Dip eggplant slices in egg mixture, then in flour mixture to coat.
Heat oil in a 12-inch skillet over medium-high heat. Add eggplant slices, several at a time, cook about 4 minutes or until golden, turning once. Remove from skillet and drain on paper towels. Repeat with the remaining eggplant slices, adding more oil if necessary.
Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. In a large skillet cook ground beef, bell pepper and onion over medium-high heat until beef is browned, using a wooden spoon to break up meat as it cooks. Drain. Stir in tomato sauce and Italian seasoning.
Arrange half of the eggplant slices in the prepared baking dish, cutting to fit as necessary. Spread with half of the beef mixture; sprinkle with half of the cheese. Repeat layers.
Bake, covered, for 20 minutes. Bake, uncovered, for 10 to 15 minutes more or until heated through. Let stand for 10 minutes before serving.