BEEF & ORZO EGGPLANT CASSEROLE

Rose Mary Mogan

By
@cookinginillinois

I created this recipe using Eggplant I had purchased & did not want to spoil. Originally I had planned to stuff them but I added so many ingredients that I decided to just make a casserole instead, & remove the pulp & chop it all together.

It turned out great, using all the ingredients usually found in an Italian casserole, then packed with lots of veggies & plenty of lean Ground Beef for my Carnivore loving husband, I knew he would appreciate all the meat that was added, & I loved all of the tasty veggies. The two different cheeses added a great gooey cheesy flavor that we all loved.


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Comments:

Serves:

8 or more depending on portion size

Prep:

35 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 large
egg plants, halved and boiled until tender
1 large
green bell pepper, chopped
1 large
onion diced
3 stalk(s)
celery, diced
21/2-3 lb
lean ground beef
3 can(s)
tomato soup, undiluted
1 can(s)
diced tomatoes
1 1/2 c
orzo pasta, cooked al dente
5-6 slice
stale bread,(about 2 cups) made into bread crumbs w/food processor or blender
2 tsp
smoked paprika, italian seasoning & granulated garlic
1 1/2 tsp
black pepper
2-3 Tbsp
extra virgin olive oil
1 1/2 c
sharp cheddar cheese shreds,divided
1 1/2 c
shredded parmesan cheese, divided

Directions Step-By-Step

1
These are most of the main ingredients.
2
Preheat oven to 375 degrees F. Cut egg plants in half and boil until tender. Then remove pulp and chop or process in food processor & add to a large bowl
3
Cook Orzo until al dente according to directions on package. Drain then add to bowl with cooked eggplant. Stir to mix together.
4
Cook ground beef, and drain any excess liquid from skillet,
5
Process bread crumbs and add to bowl and stir to blend ingredients together.
6
Process the celery, onions and bell peppers in processor, then add the olive oil to a large skillet, heat and saute until vegetables are crisp tender. Then set aside to cool a bit before adding to bowl of other ingredients.
7
Add in diced tomatoes, & cooled sauteed veggies and spices then stir and blend together.
8
Add in one cup each the cheddar and parmesan cheese shreds. Then stir to blend together
9
Add in the cooked Ground Beef, and stir till completely mixed.
10
Spray a 9X15 size casserole dish with non stick cooking spray, then add in the eggplant mixture, & top with the remaining 1/2 cup of both cheeses. Place in preheated 375 degree F. oven and bake for 25 minutes or until casserole is hot and bubbly. Remove from oven serve with your favorite salad and a nice crusty bread.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian