Instructions: Cook beef, onion and celery until meat is browned. Drain the fat off the meat. Stir in tomato sauce, water, oregano and chili powder. Season eggplant slices with salt and pepper. Arrange eggplant on top of meat sauce. Cover and summer until eggplant is tender (about 15 - 20 minutes). Top with grated cheese and sprinkle with paprika. Serve with parmesan.

Serves 4.
Another way that we enjoy eggplant is to cut it into 1/2 inches slices, brush each slice with Italian dressing on both sides, and then we grill it on our barbecue grill.

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