Eggplant casserole
Eggplant casserole
Ingredients/Components
- butter - 2 Tbsp
- bread crumbs - 1 item
- salt and pepper to taste - 1 item
- onion, diced - 1/2 item
- celery, diced - 1/2 c
- cooked rice - 2 c
- ground round - 1/2 lb
- dash of garlic salt - 1 item
- eggplant, peeled and diced - 1 item
How to make eggplant casserole:
Peel and dice the eggplant and cook in a small amount of water until easily pierced with fork. Drain well and mash with potato masher until mushy. Set aside. Brown the ground round and drain thoroughly. Set aside. Saute onion and celery in small amount of vegetable oil until onion is translucent. Mix eggplant, ground round, rice and spices. Put mixture in buttered casserole dish and cover with bread crumbs dotted with butter. Bake 30 minutes at 325°.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
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sugar, salt, rice, can mushroom soup
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