Thursday, August 1, 2013

Eggplant Casserole


4 cups water
1 medium eggplant, peeled and cubed
1 1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 14-oz can diced tomatoes
salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted

In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender; drain and set aside. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through. It would be good with grated Parmesan instead of or in addition to the buttered bread crumbs, but it would cost a bit more, too.

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