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    Eggplant Casserole


    Source of Recipe


    Aunt Saunny

    1 or 2 medium eggplant
    1/2 cup uncooked rice
    1 pound ground beef
    1 medium onion, chopped
    3/4 cup celery chopped
    1 clove garlic, minced
    1/4 bell pepper, chopped
    1 can mushroom soup
    1/2 teaspoon salt
    Cheese (any kind)

    Peel and cube eggplant. Cover with water and cook until done. Drain. Cook rice using 1 cup water and 1/2 teaspoon salt until all water is boiled away. Set aside. Sauté meat in large skillet. Add onions, garlic, celery and bell pepper. Cook 5 minutes. Drain off excess grease. Add eggplant, rice and soup to meat mixture and mix well. Cook until soup is well heated over low heat. Spoon 1/2 of mixture in 9x12 casserole dish and place a layer of thinly sliced cheese over. Add remaining mixture and top with more cheese. Bake at 350 degrees for 30 minutes.
 

 

 

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