MEXICAN EGGPLANT

Mexican Eggplant image

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!

Provided by nomnom

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 541.7 mg, Sugar 3.1 g