I love eggplant in any form or fashion and this recipe sounds simple and delicious. Although the recipe does not call for a serving of pasta, this dish would be nice next to (or on top of) some angel hair pasta. This dish sounded so good while I was typing it that I sent my hubby to the corner grocery store for a few ingredients. Looks like we will be having this for dinner tonight. Recipe appears in the Church Supper Cookbook.
- Peel and thinly slice the eggplant lengthwise. Sprinkle with 1/2 teaspoon of the salt. Place a colander in a shallow pan. Place the eggplant slices in the colander and place a similar size and shaped bowl on top of the slices to press. Allow the slices to drain for 45 to 60 minutes.
- Meanwhile, in a large skillet over medium heat, cook the meat until no longer pink (drain fat). Add the onion, bell pepper, 1/2 teaspoon salt, black pepper; stir and continue to cook until the onion and pepper are tender. Add the spaghetti sauce and brown sugar. Reduce the heat, cover and simmer for 30 minutes.
- Preheat oven to 375 degrees and coat a glass baking dish with cooking spray. Spread about 1/2 of the meat sauce on the bottom of the dish. Layer eggplant slices on top of the sauce and sprinkle with both cheeses. Repeat until all the sauce and eggplant have been used, ending with a layer of sauce. Sprinkle the top layer generously with the remaining cheese. Loosely cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 to 12 minutes longer, or until the cheese is golden brown.
Very tasty eggplant dish! I don't care for onion so left it out, and used ground turkey instead of beef to lighten it up a bit. I really liked that the eggplant wasn't breaded and fried; it kept the dish more healthy and allowed the flavor of the eggplant to really shine through. I made 2 servings in individual ramekins and that worked out well. Thanks for posting this recipe!