Ingredients:
1 1/2 lbs lean ground beef
2 cups eggplants, Pared, FinelyChopped
1/2 cup onions, Chopped, 1 Md
1 large eggs
1/2 cup milk
1/4 cup quick-cooking oats
1 1/2 teaspoons salt
1/2 teaspoon basil leaves
1 (16 ounce) cans stewed tomatoes
1 garlic cloves, Minced
3/4 teaspoon salt
1 tablespoon cornstarch
Directions:
Heat the oven to 350 degrees F.
Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts 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 ts 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.
NOTE: Any type of summer squash can be substituted for the eggplant in this recipe.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.