Italian Eggplant (Aubergine) Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Got this recipe from a friend and she told me that it doesn't really taste like eggplant. She was right, but it does taste delicious. Ingredients:
1 -2 medium eggplant |
1/2 cup uncooked rice |
1 lb ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1/4 bell pepper, chopped |
1 (10 ounce) can cream of mushroom soup |
1/2 teaspoon salt |
4 ounces shredded mozzarella cheese |
Directions:
1. peel and cube eggplant.
2. cover with water and cook until done,drain.
3. Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
4. set aside Saute meat in a large skillet.
5. add onions, garlic and bell pepper.
6. Cook 5 minutes.
7. Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
8. cook over a low heat until soup is well heated.
9. spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
10. bake at 350 degrees for 30 minutes.
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