Eggplant Parmesan Casserole

Eggplant?  Yuck!  No, you won't think that after you try this Eggplant Parmesan Casserole. Personally, I don't like eggplant, but I loved this dish and my family loved it too.  You'll become an eggplant lover with this casserole as well.

Eggplant Parmesan Casserole

1 large eggplant, peeled and sliced
1/2 cup milk
1 egg, beaten
1/2 cup flour
1 pound ground beef or ground turkey
1 onion, chopped
1 green pepper, chopped
Salt, pepper, garlic powder to taste
2 (15 oz.) cans of tomato sauce
2 cups Mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Vegetable oil

In a bowl mix together the flour, salt and pepper.  In another bowl mix the egg and milk.  Then dip the peeled and sliced eggplant in egg and milk and dredge in the flour mixture. In a large skillet, heat oil and brown eggplant slices on both sides.  Drain on a brown paper bag. (I'm sure you can use paper towels instead.)  Rinse skillet and saute ground beef or turkey and season with salt, pepper and garlic salt to taste.  Add onion and green pepper  and cook until meat is done and onion and peppers are tender.  Drain.  Add tomato sauce, salt and pepper to taste, and Italian seasoning.  (I also added a packet of Stevia.)  In a greased 9 x 11 baking dish place alternating layers of meat mixture, eggplant and Mozzarella cheese.  Top with Parmesan cheese and bake uncovered at 350 degrees for 45 minutes until bubbly.