1 lg Eggplant

1/3 c Cooking oil

1 lb Ground beef

2 c Chopped onion

1 (16 oz)can tomatoes, cut up

1/3 c Uncooked rice

1 1/2 ts Garlic salt

1 ts Salt

1/4 ts Pepper

Peel eggplant; cut in 1" slices. Lightly brown eggplant slices in hot oil in a large skillet. Remove from skillet. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned. Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil. Place half of eggplant slices in greased 2-1/2 qt. casserole. Top with half of beef mixture. Repeat layers. Cover and bake in 350 F oven for 1 hour. Source: Farm Journal's Cooking & Entertaining Across America From the collection of K. Deck