| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Main dish, Hamburger, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lg | Eggplant |
| 1/3 | c | Cooking oil |
| 1 | lb | Ground beef |
| 2 | c | Chopped onion |
| 1 | (16 oz)can tomatoes, cut up | |
| 1/3 | c | Uncooked rice |
| 1 1/2 | ts | Garlic salt |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Peel eggplant; cut in 1" slices. Lightly brown eggplant slices in hot oil in a large skillet. Remove from skillet. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned. Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil. Place half of eggplant slices in greased 2-1/2 qt. casserole. Top with half of beef mixture. Repeat layers. Cover and bake in 350 F oven for 1 hour. Source: Farm Journal's Cooking & Entertaining Across America From the collection of K. Deck
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