Beef Rice And Eggplant Casserole
|Lean ground beef||1 Pound|
|Cooked rice||2 Cup (32 tbs)|
|Eggplant||1 Medium, cut in 1-inch cubes, peeled and cooked in boiling water until just tender|
|Butter/Margarine / salad oil||5 Tablespoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Bread/Corn flake crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Dram and mash the eggplant.
Brown the beef in 3 tablespoons of the butter or oil.
Add the onion and green pepper, and simmer until the vegetables are tender.
Mix together the eggplant, meat mixture, parsley, salt and pepper, and rice.
Turn into a medium casserole.
Heat the remaining 2 tablespoons fat, stir in the crumbs, and spread on top of the casserole.
Top with cheese and bake in a 375° oven 20-25 minutes, or until brown and bubbling.