| 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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