1 or 2 medium eggplant
1/2 cup uncooked rice
1 pound ground beef
1 medium onion, chopped
3/4 cup celery chopped
1 clove garlic, minced
1/4 bell pepper, chopped
1 can mushroom soup
1/2 teaspoon salt
Cheese (any kind)
| | Peel and cube eggplant. Cover with water and cook
until done. Drain. Cook rice using 1 cup water and
1/2 teaspoon salt until all water is boiled away. Set
aside. Sauté meat in large skillet. Add onions, garlic,
celery and bell pepper. Cook 5 minutes. Drain off
excess grease. Add eggplant, rice and soup to meat
mixture and mix well. Cook until soup is well heated
over low heat. Spoon 1/2 of mixture in 9x12 casserole
dish and place a layer of thinly sliced cheese over.
Add remaining mixture and top with more cheese.
Bake at 350 degrees for 30 minutes.
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