Beefy Eggplant and Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a one dish meal created when eggplants where abundant in the garden and the other ingredients were in the fridge waiting for me to do something with them. Ingredients:
1 lb lean ground beef, 4% fat |
1 large eggplant, peeled and diced |
3 cups cooked rice |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1 garlic clove, minced |
1 teaspoon italian seasoning, divided |
1 (32 ounce) jar marinara sauce |
2 cups 2% mozzarella cheese |
salt and pepper |
Directions:
1. Brown ground beef with salt and pepper and half tsp italian seasoning. Add onion, celery and garlic and cook til soft.
2. Stir in rice.*If rice was leftover and a little dry, add a little water or beef broth to refresh. Pour into bowl and set aside.
3. Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. Cook until softened and slightly browned. Add marinara sauce and cook additional 3-5 minutes. Pour over meat and rice mixture and combine.
4. Pour casserole into a 9x13 baking pan and top with cheese.
5. Bake at 350 until warmed through and cheese is melted and bubbly about 20 minutes.
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