1 1/2 pounds lean ground beef
2 cups eggplant, pared and finely chopped
1/2 cup (1 medium) onion, chopped
1 large egg
1/2 cup milk
1/4 cup oats, quick cooking
1 1/2 teaspoons salt
1/2 teaspoon basil leaves

Sauce:

1 (16 oz.) can stewed tomatoes
1 clove garlic, minced
1 tablespoon cornstarch
3/4 teaspoon salt

Heat the oven to 350°F. Mix the meat, eggplant, onion, egg, milk, oats, 1 1/2 teaspoons salt and the basil together. Spread the mixture into an ungreased baking pan 8 x 8 x 2 or 9 x 9 x 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat.

Mix the tomatoes, garlic, cornstarch and 3/4 teaspoon salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it.

Cooks Note: Any type of summer squash can be substituted for the eggplant in this recipe.

Serving Size: 6