Eggplant Parmesan Casserole

• 1/2 cup milk
• 1 beaten egg
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 medium eggplant, peeled and sliced 1/2-inch thick (about 1 lb.)
• 2 Tbsp. cooking oil
• 3/4 lb. lean ground beef
• 3/4 cup chopped green sweet pepper (1 medium)
• 1/2 cup chopped onion (1 medium)
• 1 15-oz. can tomato sauce
• 1 tsp. dried Italian seasoning, crushed
• 1/4 tsp. ground black pepper
• 1 8-oz. pkg. shredded mozzarella cheese (2 cups)
• 1/3 cup grated Parmesan cheese

Instructions:
Grease a 2-quart rectangular baking dish; set aside. In a small bowl, combine milk and egg. For coating mixture, in a shallow dish combine flour, salt, and 1/4 teaspoon black pepper.
Dip eggplant slices in egg mixture; coat with flour mixture. In a large skillet, cook half of the eggplant slices in hot oil for 2 minutes per side or until golden. Repeat with remaining eggplant slices, adding more oil if necessary. Drain on clean white paper toweling.
In another large skillet, cook ground beef, green pepper, and onion until meat is browned. Drain off fat. Stir in tomato sauce, Italian seasoning, and 1/4 teaspoon black pepper.
Layer half of the eggplant slices in prepared baking dish, cutting slices to fit. Spread with half of the meat mixture; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle top with Parmesan cheese. Bake in a 350 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
Makes 6 main-dish servings.