Eggplant Casserole

By jwbrouss

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

Details

Servings 8

Preparation

Step 1

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.