Ground Beef/Eggplant Casserole
Ground Beef/Eggplant Casserole recipe 140
tomatoes, canned, whole, peeled
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.