Ingredients
-
1
-
1
-
1
-
-
1
-
1
-
1
-
2 1/2
-
1
-
1
-
-
1 1/2
-
1/4
-
-
Directions
Beef and Eggplant (Aubergine) Casserole, This is an excellent dish for freezing I do individual servings for easy defrosting and heating Hearty dinner for families and guests , I just had to try this recipe because I love eggplant I’m glad I did because we all loved it! The layers allowed us to have a little different taste treat with every forkful Sometimes we tasted more of the stuffing; sometimes more of the eggplant, etc It’s an outstanding recipe And my son said he loved the big mushrooms — which were really the eggplant Aha, he tried something new without even knowing it Also, used two cans of soup and twice the milk because I wanted to be sure it would be creamy, but I should have made it as written It was a little too creamy, so next time I’m making it exactly as Caroline wrote it
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
in a Skillet, Brown Ground Beef, Chopped Onion and Green Pepper; Drain Well. |
|
3
Done
|
Add Italian Seasonings to Meat Mixture; Add Diced Tomatoes. |
|
4
Done
|
Mix Lightly. |
|
5
Done
|
Blend Cream of Celery Soup, Hot Sauce to Taste, and 1 Cup Milk. |
|
6
Done
|
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
Done
|
Top With Grated Cheese and Bake For 45-50 Minutes. |
|
8
Done
|
Let Set For 5-10 Minutes Before Serving. |
|
9
Done
|
Top With Grated Parmesan Cheese. |
|
10
Done
|
Freezes Well in Individual Servings. |
