Beef eggplant casserole

Yield: 1 Servings

Measure Ingredient
1½ pounds Gound round beef
2 mediums Eggplants
1 medium Onion, chopped fine
¼ cup Chopped bell pepper
1½ cup Cooked rice
½ cup Fine bread crumbs
¼ \N Stick margarine
¼ cup Sliced celery
1 \N Clove garlic, chopped

Peel and boil eggplant in salted water until tender. In a skillet with a small amount of shortening, brown ground beef, bell pepper, celery, onion, garlic, salt and pepper to taste. To the skillet mixture add rice and eggplant; mix well. Turn into casserole, cover with bread crumbs and dot with butter. Bake in a

350 oven until brown. Serves 6.

Posted to EAT-L Digest 18 November 96 Date: Tue, 19 Nov 1996 05:34:03 -0600 From: Pam and KerryAnn Cobb <priss@...>

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