1 lb. round steak, 1/2 inch thick, cut into 1 1/2 x 1/4 inch strips
1 tbsp. vegetable oil
1 (8 oz.) can tomato sauce
1 (6 oz.) tomato paste
1/2 c. water
1 med. onion, chopped
1 med. green pepper, chopped
1 tsp. salt
1 tsp. garlic salt
1 tsp. dried oregano leaves
1/2 tsp. dried basil
1 (9 oz.) pkg. frozen green beans
1 med. eggplant, pared & cut in 1/4 inch slices
1/4 c. grated Parmesan cheese

Brown beef round steak strips in oil in skillet over medium heat. Stir in tomato sauce, tomato paste, water, onion, green pepper, salt, oregano and basil. Heat to boiling; reduce heat. Cover and simmer for 30 minutes.

Heat oven to 350 degrees. Rinse frozen beans under running cold water to separate. Layer half each of the eggplant slices, bean and beef mixture in ungreased 2 quart casserole; repeat. Cover and bake 50 minutes. Sprinkle casserole with cheese. Bake uncovered until cheese is melted and golden, about 5 minutes.