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Eggplant Hamburger Dish

published: May 2nd 2009
source: Lesa Jackson

1 medium eggplant, peeled and sliced
2 chicken bouillon cubes, dissolved in enough water to cover eggplant
½ cup diced green onions
1-2 cloves garlic, pressed
1 tablespoon olive oil
1 pound round steak
1 teaspoon oregano
½ teaspoon Italian herbs
Salt and pepper to taste
1- 141/2 ounce can peeled, whole tomatoes, drained and chopped
Tabasco sauce to taste, optional
3-4 mushrooms, sliced
2 teaspoons butter
1- 4-1/2 ounce can chopped ripe olives, drained
1 1/2 cups yellow cheese
½ cup grated parmesan cheese
1- 8 ounce cans tomato sauce

Boil eggplant in chicken broth until tender and drain thoroughly. Sauté green onions and garlic in oil until tender. Add meat, cook until no pink remains, and drain fat. Add oregano, Italian herbs, salt and pepper. In a large, shallow baking dish, layer eggplant, meat, and tomatoes. Sprinkle with Tabasco. Sauté mushrooms in butter until tender and add to casserole with olives. Top with a mixture of yellow cheese and Parmesan, drizzle with tomato sauce, and bake at 350 degrees F. for 30 minutes.