(Lee)

3-4 large eggplants
2 lbs. ground chuck, browned and drained
2 onions, sliced
1 large bell pepper, cut into coarse, chunky pieces
2 large tomatoes, peeled and sliced and/or wedged*
salt, black pepper, red pepper, and garlic powder to taste
1 ½ to 2 lbs. grated sharp cheddar cheese
several dots of butter

Peel and slice eggplant into 1-inch thick slices.  Layer the bottom of a 5-quart casserole (you want one that’s about 7” by 7” and is tall) with ½ the eggplant, ½ the ground chuck, ½ the onion, ½ the bell pepper, and 1 tomato.  Season liberally with salt, pepper, red pepper, and garlic powder.  Sprinkle with ½ the cheese.  Repeat layering as before.  If the layered build-up has become too high for the casserole dish, press down firmly with fingers.  Dot with butter.  Cover and cook in a preheated 350 degree oven for 1 hour, 15 minutes.  Uncover the last 15 minutes to gently brown top.  

*To peel tomatoes, drop in boiling water for 10-15 seconds.

Note:  This is Atkins friendly.