Yield: 12 Servings
|1¼ pounds||Ground meat|
|1 can||Whole tomatoes|
|1 pack||(21-oz) rontini or shell noodles|
|2||Ribs celery; chopped|
|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, .