Beef And Eggplant (aubergine) Casserole

Total Time: 1 hr 8 mins Preparation Time: 18 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350°.
• 2 in a skillet, brown ground beef, chopped onion and green pepper; drain well.
• 3 add italian seasonings to meat mixture; add diced tomatoes.
• 4 mix lightly.
• 5 blend cream of celery soup, hot sauce to taste, and 1 cup milk.
• 6 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.
• 7 top with grated cheese and bake for 45-50 minutes.
• 8 let set for 5-10 minutes before serving.
• 9 top with grated parmesan cheese.
• 10 freezes well in individual servings.