|Ground beef||1 Pound|
|Mushroom soup/Cream of celery soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Sharp shredded cheese||1 Cup (16 tbs)|
|Cracker crumbs||2 Cup (32 tbs)|
Wash and peel eggplant; cut into small pieces.
Bring to hard boil; drain.
Cover with water again and cook until tender.
Drain and put aside to cool.
Brown ground beef and drain off grease.
Butter bottom and sides of casserole.
Cover bottom with cracker crumbs, then layer of eggplant, beef, cheese and soup.
Repeat until all is used.
Top with cracker crumbs.
Cook at 350° until brown and bubbly.
Squash can also be used instead of eggplant.
Can be frozen.
Serving size: Complete recipe
Calories 3479 Calories from Fat 2017
% Daily Value*
Total Fat 225 g345.4%
Saturated Fat 91.7 g458.3%
Trans Fat 0 g
Cholesterol 542.5 mg180.8%
Sodium 7253.9 mg302.2%
Total Carbohydrates 183 g61.1%
Dietary Fiber 21.8 g87.1%
Sugars 50.1 g
Protein 190 g379.8%
Vitamin A 27.1% Vitamin C 12.8%
Calcium 285.5% Iron 56.6%
*Based on a 2000 Calorie diet