Eggplant casserole #5
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .