3 eggplants, skinned, sliced 1/4 – 1/2-inch thick
Olive oil (as needed)
Salt & pepper
1/2 – whole green pepper, chopped
1/2 pound Baby Bella mushrooms, diced
1 lb. ground beef
1 medium onion, peeled and chopped
1 (8 ounce) can tomato sauce
1 tsp. dried oregano
2 Tbsps. fresh minced garlic
3 Tbsps. butter
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 Tbsps. flour
1 cup half-and-half or heavy whipping cream
1/2 cup grated Parmesan cheese
Preheat oven to 350°. Peel and slice the eggplants. Brush a cookie sheet with olive oil. Coat each side of sliced eggplant with olive oil and sprinkle with salt and pepper. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil as needed, about 6-8 minutes on each side.
Grease a 9 x 9 pan. Arrange half of the eggplant slices in the bottom.
In a large skillet, combine beef, onions and peppers; add in mushrooms once onions & peppers start to get a little soft; cook, stirring until the beef is no longer pink and the vegetables are soft almost; drain fat.
Add garlic, tomato sauce, oregano, salt and pepper to taste; pour mixture over eggplant slices.
Arrange the remaining eggplant slices over the beef mixture.
Prepare the cheese sauce: Melt the butter in a saucepan, whisk in flour, 1/2 tsp. salt and pepper; gradually stir in half-n-half or whipping cream, cook and stir over medium heat until thick and bubbly.
In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again. Pour cheese sauce over mixture in baking dish.
Bake 45 minutes; cut into squares.
Recipe adapted from food.com by member Rosaline Hettel.