Eggplant Casserole
2 cups dried bread crumbs*
1 medium eggplant, pealed, diced, boiled in salted water for 10 minutes, drain
1 lb. ground beef, cooked and drained
Melt 3 tablespoons butter; blend in 3 tablespoons flour
Add to butter/flour and cook for 5 minutes:
1 green peppers, chopped (optional)
1/2 onion, chopped
2 T. fresh basil, chopped
1 T. oregano
salt & pepper to taste
Mix the eggplant, pepper, herbs and ground beef together with a 14 oz. can of diced tomatoes
Layer in a greased casserole pan:
bread crumbs on bottom
eggplant mixture
Top with grated sharp Cheddar cheese
bake for 30 minutes at 350 degrees.
*This is way too much bread crumbs for me. The casserold would be good without the bread crumbs but one cup of bread crumbs would be enough.
1 medium eggplant, pealed, diced, boiled in salted water for 10 minutes, drain
1 lb. ground beef, cooked and drained
Melt 3 tablespoons butter; blend in 3 tablespoons flour
Add to butter/flour and cook for 5 minutes:
1 green peppers, chopped (optional)
1/2 onion, chopped
2 T. fresh basil, chopped
1 T. oregano
salt & pepper to taste
Mix the eggplant, pepper, herbs and ground beef together with a 14 oz. can of diced tomatoes
Layer in a greased casserole pan:
bread crumbs on bottom
eggplant mixture
Top with grated sharp Cheddar cheese
bake for 30 minutes at 350 degrees.
*This is way too much bread crumbs for me. The casserold would be good without the bread crumbs but one cup of bread crumbs would be enough.
~Jo~
RNY: July 8, 2008
Dr. John Price
Kansas City, MO
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