Eggplant Casserole

Eggplant Casserole
Eggplant Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups water

  • 1

    medium eggplant, peeled & cubed

  • 1-1/2

    pounds ground beef

  • 1

    medium onion, chopped

  • 1

    medium green pepper, chopped

  • 3

    medium tomatoes, chopped

  • salt & pepper to taste

  • 1/2

    cup milk

  • 1

    egg, beaten

  • 1/2

    cup dry bread crumbs

  • 2

    tbsp butter, melted

Directions

In a saucepan, bring the water to a boil; add eggplant. Boil for 5 - 8 minutes or until tender, drain & set aside. In a skillet, cook beef, onion & green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt & pepper. Cook & stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg & eggplant; mix well. Transfer to a greased 13" x 9" baking dish. Toss bread crumbs & butter; sprinkle over top. Bake, uncovered @ 375 degrees for 30 minutes or until heated through.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: