Name: Eggplant Casserole #5
Ingredients: 2 lg Eggplants; 1 1/4 lb Ground meat; 1 cn Whole tomatoes; 1 pk (21-oz) rontini or shell noodles; 2 Onions; chopped; 2 Ribs celery; chopped; 1/4 c Oil; Parmesan or Romano cheese

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy		Casserole	12	Servings

INGREDIENTS

2	lg	Eggplants
1 1/4	lb	Ground meat
1	cn	Whole tomatoes
1	pk	(21-oz) rontini or shell noodles
2		Onions; chopped
2		Ribs celery; chopped
1/4	c	Oil
		Parmesan or Romano cheese

INSTRUCTIONS

Peel and cook eggplant; drain. Saut. the onions, celery and meat; cook
until meat is brown. Add tomatoes to the meat; stir and cover. Cook about
30 to 35 minutes. Add eggplant to meat and tomato mixture. Cook another 30
minutes. Boil noodles; drain. Put noodles into the eggplant-meat mixture.
Pour into a casserole. Sprinkle top with Parmesan cheese or Romano cheese.
Bake at 350 degrees for 1/2 hour. This recipe fits into two 9 inch
casseroles.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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