Eggplant Casserole

6 ingredients
5 steps

Ingredients

  • 2 c. cooked rice
  • 1 medium eggplant
  • 1 lb. ground chuck
  • 1/2 c. chopped onion
  • 3/4 c. chopped bell pepper
  • 1 tsp. salt

Directions

  1. 1
    Peel eggplant; cut in cubes and boil in salted water until tender, approximately 20 minutes.
  2. 2
    Drain and mash with fork. Brown ground chuck, onion and bell pepper; stir in eggplant and 2 cups cooked rice.
  3. 3
    Pour into 2-quart baking dish.
  4. 4
    Top with buttered cracker crumbs (I prefer Ritz).
  5. 5
    Bake at 375° for 20 minutes.

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