Eggplant Mousaka Recipe

  • 1 eggplant, unpeeled (large)
  • 1/2 cup shortening
  • 1 pound Ground Beef
  • 1 teaspoon Salt
  • chopped onions
  • 1 can tomato soup OR 1/2 can tomato soup and 1/2 can ketchup
Slice the eggplant in 1/2 in. slices; brown in hot shortening. Remove from skillet. Sauté beef only until it crumbles and loses its color. In a well-oiled casserole place a layer of eggplant, a layer of meat, and a layer of onions; sprinkle with salt. Repeat layers. Spread undiluted soup over all. Cover and bake at 350 degrees for 30 minutes then uncover and bake for 30 minutes more.
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