Italian Eggplant (Aubergine) Casserole

1. 1

   peel and cube eggplant.

2. 2

   cover with water and cook until done,drain.

3. 3

   Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.

4. 4

   set aside Saute meat in a large skillet.

5. 5

   add onions, garlic and bell pepper.

6. 6

   Cook 5 minutes.

7. 7

   Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.

8. 8

   cook over a low heat until soup is well heated.

9. 9

   spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.

10. 10

    bake at 350 degrees for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.