EGGPLANT CASSEROLE
This is such a good and healthy for you casserole- even those that think they don't like eggplant will like this dish. A friend of mine served this at a church dinner. Of coarse I had to have the recipe, and now you can share too! I listed it as Italian, because that is what it reminds me of: I guess it has all the same...
Provided by Pat Duran
Categories Casseroles
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Cut eggplant into 1 1/2 inch slices or into 1 inch cubes- I like the slices. Peel skin, if desired. Soak eggplant pieces in salted water for 30 minutes; drain and pat real dry. Fry a few pieces of eggplant in olive oil at a time until browned; drain on toweling or paper bag, continue until all are fried;set aside for later. Spray a 9 x 13-inch baking pan; set aside. preheat oven to 325^.
- 2. Cook ground meat in large skillet until no longer pink, add celery, onions, garlic and seasonings and sauté for 2 minutes with the meat; add the tomatoes and eggplant, being careful to keep it whole.
- 3. Pour into the prepared baking pan. Bake at 325^ for about 45 minutes, sprinkle top with pine nuts and shredded cheese, if desired. Serve over cooked rice or vermicelli.
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