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Eggplant Casserole
Eggplant Casserole
Ingredients| * 1 large eggplant, cubed * 1 4 oz can tomato sauce * 1 lb. ground lamb or beef * 1 cup cheddar cheese, grated * 2 tsp salt, divided * 1 tsp sugar * 1/4 tsp black pepper * 1 med red onion, chopped * 1 green bell pepper, diced * 1 cup mushrooms, sliced (optional) * 2 slices bread, cubed |
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Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.
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