1 lb. ground beef
1/4 c. chopped onion
1 tbsp. all-purpose flour
1 (8 oz.) can seasoned tomato sauce
3/4 c. water
1/4 c. chopped green pepper
1 tsp. oregano
1/2 tsp. salt
1 sm. eggplant cut in 1/2 inch slices, peeled or unpeeled
1 c. sharp cheese, shredded

Preheat electric skillet to about 375 degrees and brown beef and onion in small amount of fat. Spoon off excess fat. Sprinkle flour over the meat; stir well. Add next six ingredients; mix well. Season eggplant with salt and pepper; arrange slices over the meat mixture. Cover; simmer at 230 degrees until eggplant is tender, 10-15 minutes. Top with shredded cheese. Pass grated Parmesan with plates.