Mexican Eggplant recipe

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Ingredients

1 pound ground beef
¼ cup chopped onion
1 tablespoon all-purpose flour
1 (8 ounce) can tomato sauce
¼ cup chopped green bell pepper
1 teaspoon dried oregano
1 teaspoon chili powder
1 eggplant, cut into 1/2-inch slices
salt and ground black pepper to taste
1 cup shredded Cheddar cheese

Nutrition Info

348.6 calories
carbohydrate: 6.8 g
cholesterol: 100.6 mg
fat: 23.3 g
fiber: 1.6 g
protein: 27.4 g
saturatedFat: 11.4 g
servingSize: -
sodium: 541.7 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Sprinkle flour over the beef mixture and toss to coat. Stir tomato sauce, green bell pepper, oregano, and chili powder through the beef mixture.

  2. Season eggplant slices with salt and pepper, arrange over the beef mixture. Place a cover on the skillet and continue to simmer until the eggplant is tender, 10 to 15 minutes. Top with Cheddar cheese to serve.

Recipe Yield

4 servings

Recipe Note

I don't cook a lot of eggplant, but I use this recipe when I want something different to vary my diet. It's quick, easy, and good!

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