Beef and Eggplant (Aubergine) Casserole |
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Prep Time: 18 Minutes Cook Time: 32 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is an excellent dish for freezing. I do individual servings for easy defrosting and heating. Hearty dinner for families and guests. Ingredients:
1 lb lean ground beef |
1 yellow onion, chopped |
1 green pepper, diced |
hot sauce, to taste |
1 tablespoon crushed italian spices |
1 medium eggplant, peeled and sliced into 3/8 inch slices |
1 (15 ounce) can of diced italian tomatoes, drained |
2 1/2 cups cornbread stuffing mix |
1 (10 3/4 ounce) can cream of celery soup |
1 cup milk |
salt and pepper |
1 1/2 cups mozzarella cheese, grated |
1/4 cup parmesan 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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