Total Time
45mins
Prep 10 mins
Cook 35 mins

I found this recipe on the back of a bag of rice many years ago. It has since become a family favorite. I love to serve it to people who "hate" eggplant and then hear them rave about how good this dish is.Although the ingredient list is long it goes together quickly.

Ingredients Nutrition

Directions

  1. .In deep, heavy oven proof skillet,(I use cast iron)brown ground beef and drain off fat, if any.
  2. Add green bell pepper, celery and garlic. Saute till tender. Add salt and pepper, eggplant,parsley,rice,oregano,soup mix, tomato paste and water.Bring to boil.Reduce heat and simmer, covered for 20 minutes.If using cast iron skillet, continue with recipe, If using non-oven proof skillet then pour mixture in to greased 9x11 dish.
  3. Sprinkle with sliced ripe olives.
  4. Mix together bread crumbs, parmesan cheese and melted butter. Sprinkle over top of casserole.
  5. Bake at 450 degrees 15-20 minutes till topping is brown and crispy.