BEEF AND EGGPLANT (AUBERGINE) CASSEROLE

Beef and Eggplant (Aubergine) Casserole image

Provided by Caroline Cooks

Time 1h8m

Yield 6-8 serving(s)

Number Of Ingredients 13

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1 lb lean ground beef
1 yellow onion, chopped
1 green pepper, diced
hot sauce, to taste
1 tablespoon crushed Italian spices
1 medium eggplant, peeled and sliced into 3/8 inch slices
1 (15 ounce) can of diced Italian tomatoes, drained
2 1/2 cups cornbread stuffing mix
1 (10 3/4 ounce) can cream of celery soup
1 cup milk
salt and pepper
1 1/2 cups mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated

Steps:

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.