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Beef and Eggplant (Aubergine) Casserole Recipe

August 28th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lblean ground beef
  2. 1yellow onion, chopped
  3. 1green pepper, diced
  4. hot sauce, to taste
  5. 1tablespoon crushedItalian spices
  6. 1mediumeggplant, peeled and sliced into 3/8 inch slices
  7. 1 (15 ounce)can of dicedItalian tomatoes, drained
  8. 2 1/2cupscornbread stuffing mix
  9. 1 (10 3/4 ounce)cancream of celery soup
  10. 1cupmilk
  11. salt and pepper
  12. 1 1/2cupsmozzarella cheese, grated
  13. 1/4cupparmesan cheese, freshly grated

DIRECTIONS

  1. Preheat oven to 350°.
  2. In a skillet, brown ground beef, chopped onion and green pepper; drain well.
  3. Add Italian Seasonings to meat mixture; add diced tomatoes.
  4. Mix lightly.
  5. Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
  6. Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
  7. Top with grated cheese and bake for 45-50 minutes.
  8. Let set for 5-10 minutes before serving.
  9. Top with grated Parmesan cheese.
  10. Freezes well in individual servings.

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