| 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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