Ground Beef-Eggplant Casserole

1. 1

   Pare eggplant, cut into cubes and cook in salted water until tender.

2. 2

   Drain thoroughly.

3. 3

   Cook chopped onion in skillet in a little butter or olive oil until tender.

4. 4

   Transfer to casserole. Brown meat in same skillet; add to onions in casserole.

5. 5

   Add eggplant, tomatoes and mushrooms.

6. 6

   Mix all together.

7. 7

   Season with salt, pepper, oregano, basil, rosemary and marjoram to taste. Sprinkle top with bread crumbs or Pepperidge Farm stuffing mix. Bake in a 350u00b0 oven about 1 hour or until thoroughly hot and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.