| | Directions | | 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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| Ingredients | | - |  | 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 |
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