Ground beef/eggplant casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| ⅓ | cup | Cooking oil |
| 1 | pounds | Ground beef |
| 2 | cups | Chopped onion |
| 1 | (16 oz)can tomatoes, cut up | |
| ⅓ | cup | Uncooked rice |
| 1½ | teaspoon | Garlic salt |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Peel eggplant; cut in 1" slices. Lightly brown eggplant slices in hot oil in a large skillet. Remove from skillet. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned.
Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil.
Place half of eggplant slices in greased 2-½ qt. casserole. Top with half of beef mixture. Repeat layers. Cover and bake in 350 F oven for 1 hour. Source: Farm Journal's Cooking & Entertaining Across America
From the collection of K. Deck