Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 lb lean ground beef; 1 medium eggplant, diced; 1 tablespoon olive oil; 12 white onion, diced; 1 teaspoon fresh ground pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon Italian spices; 3 sweet peppers, sliced into strips; 1 (15 ounce) can stewed tomatoes; 1 (7 1/2 ounce) can tomato sauce; 2 tablespoons garlic, minced; 12 cup sliced mushrooms; 12 cup parmesan cheese, shredded (about a handful); 12 cup colby (about a handful) or 12 cup monterey jack cheese, shredded (about a handful)

15 ingredients

11 steps

Ingredients

1 lb lean ground beef
1 medium eggplant, diced
1 tablespoon olive oil
12 white onion, diced
1 teaspoon fresh ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian spices
3 sweet peppers, sliced into strips
1 (15 ounce) can stewed tomatoes
1 (7 1/2 ounce) can tomato sauce
2 tablespoons garlic, minced
12 cup sliced mushrooms
12 cup parmesan cheese, shredded (about a handful)
12 cup colby (about a handful) or 12 cup monterey jack cheese, shredded (about a handful)

Directions

1

Preheat oven to 375.
2

Place the diced eggplant, olive oil, about half of the onion, and garlic in a pan and saute over med-low heat until nicely browned and softened.
3

Brown the beef and drain off fat, then add the rest of the onion and the spices to the pan.
4

Saute until onion is translucent.
5

Add tomatoes and tomato sauce.
6

Simmer on low until eggplant is done.
7

Combine eggplant mixture and ground beef mixture in casserole dish.
8

Stir in peppers and mushrooms.
9

Top with cheese.
10

Bake, covered, for about 30 minutes.
11

Remove foil and bake for an additional 2-5 minutes (or until cheese is toasted).