1 pound of ground beef 1 cup of chopped onion 1 clove garlic, crushed 1 teaspoon of seasoned salt 1/2 teaspoon of seasoned pepper one 15 ounce package of Lawry's Original Style Spaghetti Sauce Spices & Seasonings one 6 ounce can of tomato paste 2 cups of water 1/4 cup of flour 1/2 teaspoon of Lawry's seasoned salt 1 eggplant 3/4 cup of salad oil 1 cup of grated Parmesan cheese
In a large skillet, cook ground beef until browned and crumbly, drain fat. Add onion, garlic, 1 teaspoon of seasoned salt, seasoned pepper, spaghetti sauce, tomato paste and water. Bring to a boil over medium high heat, reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Meanwhile in a small bowl, combine flour and 1/2 teaspoon of seasoned salt. Peel eggplant and slice crosswise into 1/4 inch thick slices. Place small amount of salad oil in medium skillet and heat. Lightly coat eggplant slices with seasoned flour. Quickly cook eggplant slices over medium high heat, adding oil as necessary. Use as little as possible. Pour 1/4 of meat sauce into a 12x8x2 inch baking dish. Cover meat sauce with 1/3 of eggplant slices. Sprinkle 1/4 of Parmesan cheese over eggplant. Repeat layers 2 more times, ending with meat sauce and Parmesan cheese. Bake, uncovered in 350ºF. for 30 minutes. Makes 6 to 8 servings
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