Ground Beef/Eggplant Casserole
Ground Beef/Eggplant Casserole recipe
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
eggplant
|
*
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | pound |
ground beef
|
|
| 2 | cups |
onions
chopped |
|
| 16 | ounces |
tomatoes, canned, whole, peeled
cut up |
*
|
| ⅓ | cup |
rice
uncooked |
|
| 1 ½ | teaspoons |
garlic salt
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 79 | ml |
vegetable oil
|
|
| 453.6 | g |
ground beef
|
|
| 473 | ml |
onions
chopped |
|
| 462.4 | ml/g |
tomatoes, canned, whole, peeled
cut up |
*
|
| 79 | ml |
rice
uncooked |
|
| 7.5 | ml |
garlic salt
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Peel eggplant; cut in 1" slices.
Lightly brown eggplant slices in hot oil in a large skillet.
Remove from skillet. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned.
Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil.
Place half of eggplant slices in greased 2½ quart casserole.
Top with half of beef mixture.
Repeat layers. Cover and bake at 350℉ (180℃) degrees for 1 hour.
