Eggplant Casserole

By MarieR

With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.

Ingredients

• 4 cups water
• 1 medium eggplant, peeled and cubed
• 1 1/2 pounds ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 3 medium tomatoes, chopped
• salt and pepper to taste
• 1/2 cup milk
• 1 egg, beaten
• 1/2 cup dry bread crumbs
• 2 tablespoons butter or margarine, melted

Preparation

Step 1

In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender; drain and set aside. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well. Transfer to a greased 13x19x2 baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.