Ground Beef/Eggplant Casserole
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Family Tested & Approved
4-6 depending on serving size
tomatoes, cut up, 16 ounces
Peel eggplant and cut in 1" slices.
Lightly brown eggplant slices in hot oil in a large 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 2-1/2 quart casserole.
Top with half of beef mixture.
Cover and bake in 350 oven for 1 hour.