1 lb. ground beef
1/4 c. onion
1 tbsp. flour
1 (8 oz.) can tomato sauce
1/4 c. green pepper, chopped
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. salt
1 medium eggplant
1 c. cheese (your choice), shredded

Sauté onion and beef; add tomato sauce, green pepper, oregano, chili powder and salt. Simmer gently 15 to 20 minutes on low heat. Slice eggplant (usually 1/3 to 3/4-inch thick). Place eggplant on top of meat mixture; cover and steam 10 minutes or until eggplant is tender. Remove cover and place cheese on top of eggplant slices. Place lid back on skillet and turn off heat. When cheese is melted, serve on rice.

This is good for electric skillet cooking.