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Beef Rice And Eggplant Casserole

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Ingredients
  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
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Bread/Corn flake crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
Directions

1.
Dram and mash the eggplant.
2.
Brown the beef in 3 tablespoons of the butter or oil.
Add the onion and green pepper, and simmer until the vegetables are tender.
3.
Mix together the eggplant, meat mixture, parsley, salt and pepper, and rice.
Turn into a medium casserole.
4.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Cook Time: 
25 Minutes

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