Tried and true recipes are great. I get most of my recipes from friends or handed down from family.  One of our favorites came from Jonathan’s Grandma Lucy who is almost 99 years young!  She grew her own homegrown eggplant (I planted some this year so we’ll see how that works out!) and tomatoes.  I make mine slightly differently (noted below) but it is yummy either way. I serve it with pasta (usually penne tossed in a little butter, garlic and parmesan) and a salad.  Rachel and Jonathan love it!

Grandma Lucy’s Eggplant Casserole

1 lb. ground chuck

1/2 c. chopped onion

1 clove garlic

1 t. salt

1 T. flour

Pepper

1 t. oregano

1 t. Italian seasoning

2 large, ripe tomatoes, diced (can use canned; drain them)

1 medium eggplant

1 cup grated sharp cheddar cheese (I use mozzarella)

Brown beef and onion.  Drain well.  Add seasonings and flour.  Stir and cook for five minutes. Peel and slice eggplant.  Boil until tender.  Drain well.   Spread ground chuck mixture on bottom of 1 /12 qt. casserole dish (Spray with non-stick spray first).  Top beef with tomatoes and  arrange eggplant on top.  Cover with cheese.  Bake at 350 degrees 30- 35 minutes.