Eggplant Casserole Recipe

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Eggplant Casserole

Deanna Rodgers

By
@paintingdeedee

This is very good and makes a good main dish, served with a garden salad and hot rolls.


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Serves:

6

Prep:

45 Min

Cook:

1 Hr 30 Min

Ingredients

1 lb
ground beef,lean
1 c
onion, chopped
3/4 c
celery, chopped
3/4 c
green bell pepper, chopped
2 clove
garlic, minced
salt and pepper, to taste
2 medium
eggplants, peeled and cubed
1/2 c
brown or white rice,raw ( 1-1/2 cups cooked)
2 c
mozzarella cheese, shredded

Directions Step-By-Step

1
Soak eggplant, peeled and cubed in salt water (2 tsp. salt and water to cover)while preparing other vegetables.

Grease a 13x9 baking dish. Preheat oven to 350 degrees.
2
Cook 1/2 cup raw rice as directed on package. Need 1-1/2 cups cooked rice for recipe.
3
Brown ground beef, drain. Add onions, celery, green pepper and garlic. Add salt and pepper to taste. Simmer until vegetables are just tender.
4
Drain eggplant and add to ground beef mixture, simmer about 1 hour or until eggplant is tender. Add the 1-1/2 cups cooked rice. Stir gently just to mix. Pour into a 13x9 greased or sprayed baking dish. Sprinkle with the 2 cups mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes.

About this Recipe

Course/Dish: Beef, Casseroles