Cook eggplant slices in boiling salted water until tender (5 min). Brown meat in 2 tbl of oil. Drain. Cook onion and green pepper in remaining oil until wilted. Combine meat and vegetables in skillet, stir in flour, salt, pepper and oregano. Add tomato juice, cook until thickened. Arrange 1/2 the eggplant slices in shallow 2 qt buttered baking dish. Spoon 1/2 meat mixture and 1/2 of the cheese over eggplant. Repeat layer (or layers) and bake uncovered at 300 degrees for 30 minutes
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