Beefy Eggplant and Rice Casserole

This is a one dish meal created when eggplants where abundant in the garden and the other ingredients were in the fridge waiting for me to do something with them.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  lb lean ground beef, 4% fat
• 1  large eggplant, peeled and diced
• 3  cups cooked rice
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1  garlic clove, minced
• 1  teaspoon  italian seasoning, divided
• 1 (32 ounce) jar  marinara sauce
• 2  cups 2% mozzarella cheese
•  salt and pepper

Directions

1. Brown ground beef with salt and pepper and half tsp italian seasoning. Add onion, celery and garlic and cook til soft.
2. Stir in rice.*If rice was leftover and a little dry, add a little water or beef broth to refresh. Pour into bowl and set aside.
3. Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. Cook until softened and slightly browned. Add marinara sauce and cook additional 3-5 minutes. Pour over meat and rice mixture and combine.
4. Pour casserole into a 9x13 baking pan and top with cheese.
5. Bake at 350 until warmed through and cheese is melted and bubbly about 20 minutes.