eggplant casserole #5
- Categories
- Casserole
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Eggplants |
| 1¼ pounds | Ground meat |
| 1 can | Whole tomatoes |
| 1 pack | (21-oz) rontini or shell noodles |
| 2 | Onions; chopped |
| 2 | Ribs celery; chopped |
| ¼ cup | Oil |
| Parmesan or Romano cheese |
Peel and cook eggplant; drain. Saut‚ the onions, celery and meat; cook until meat is brown. Add tomatoes to the meat; stir and cover. Cook about 30 to 35 minutes. Add eggplant to meat and tomato mixture. Cook another 30 minutes. Boil noodles; drain. Put noodles into the eggplant-meat mixture.
Pour into a casserole. Sprinkle top with Parmesan cheese or Romano cheese.
Bake at 350 degrees for ½ hour. This recipe fits into two 9 inch casseroles.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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