Italian Eggplant (Aubergine) Casserole

Recipe by nnreq
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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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