Beef and Eggplant (Aubergine) Casserole

Recipe by Caroline Cooks
READY IN: 1hr 8mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • In a skillet, brown ground beef, chopped onion and green pepper; drain well.
  • Add Italian Seasonings to meat mixture; add diced tomatoes.
  • Mix lightly.
  • Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
  • Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
  • Top with grated cheese and bake for 45-50 minutes.
  • Let set for 5-10 minutes before serving.
  • Top with grated Parmesan cheese.
  • Freezes well in individual servings.
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