eggplant casserole

Name: Eggplant Casserole
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 6
Ingredients: 1 pound(s) ground beef,lean; 1 cup(s) onion, chopped; 3/4 cup(s) celery, chopped; 3/4 cup(s) green bell pepper, chopped; 2 clove(s) garlic, minced; - salt and pepper, to taste; 2 medium eggplants, peeled and cubed; 1/2 cup(s) brown or white rice,raw ( 1-1/2 cups cooked); 2 cup(s) mozzarella cheese, shredded

(1 RATING)

24 Pinches

Deanna Rodgers

Brighton, TN

Updated on Jul 31, 2013

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

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prep time 45 Min

cook time 1 Hr 30 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make eggplant casserole

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.

Step 2

Cook 1/2 cup raw rice as directed on package. Need 1-1/2 cups cooked rice for recipe.
Step 3

Brown ground beef, drain. Add onions, celery, green pepper and garlic. Add salt and pepper to taste. Simmer until vegetables are just tender.
Step 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.
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