Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 2 medium eggplants; 1 medium onion, chopped; 1 small bell pepper, chopped; 2 Tbsp. oleo; 6 oz. raw long grain rice; 3 tomatoes, chopped; 1 pt. chicken broth; salt and pepper; grated cheese (optional); buttered bread crumbs or 1/2 c. Italian seasoned bread crumbs

10 ingredients

7 steps

Ingredients

2 medium eggplants
1 medium onion, chopped
1 small bell pepper, chopped
2 Tbsp. oleo
6 oz. raw long grain rice
3 tomatoes, chopped
1 pt. chicken broth
salt and pepper
grated cheese (optional)
buttered bread crumbs or 1/2 c. Italian seasoned bread crumbs

Directions

1

Peel, boil and mash eggplants.
2

Saute onion and peppers in oleo, about 6 minutes.
3

Add raw rice; cook 5 minutes.
4

Add tomatoes and broth; season with salt and pepper.
5

Bring to boil; add to eggplant.
6

Cook in casserole dish for 30 to 45 minutes at 350°.
7

Sprinkle with grated cheese and bread crumbs just before removing from oven.

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