Italian Eggplant (Aubergine) Casserole
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
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
- peel and cube eggplant.
- cover with water and cook until done,drain.
- Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
- set aside Saute meat in a large skillet.
- add onions, garlic and bell pepper.
- Cook 5 minutes.
- Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
- cook over a low heat until soup is well heated.
- 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.
- bake at 350 degrees for 30 minutes.
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RECIPE SUBMITTED BY
nnreq
United States