Beef eggplant casserole
1 Servings
Ingredients
| Quantity | 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 | Stick margarine | |
| ¼ | cup | Sliced celery |
| 1 | Clove garlic, chopped | |
Directions
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@...>