Mexican Eggplant Recipe
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 tablespoon all-purpose flour
- 1 (8 ounce) can tomato sauce
- 1/4 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
- 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.
- 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.
