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Eggplant Casserole
Ingredients:
1 lb. ground beef
1 c. chopped onion
1 1/2 c. coarsely chopped eggplant
1 c. coarsely chopped potato
1/2 c. tomato sauce
1 tsp. chili powder
3/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 c. grated Parmesan cheese
2 eggs
1 c. plain yogurt
Snipped parsley
1 lb. ground beef
1 c. chopped onion
1 1/2 c. coarsely chopped eggplant
1 c. coarsely chopped potato
1/2 c. tomato sauce
1 tsp. chili powder
3/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 c. grated Parmesan cheese
2 eggs
1 c. plain yogurt
Snipped parsley
Directions:
In a skillet cook beef and onion until meat is browned and onion is tender. Drain off excess fat. Stitr in eggplant, potato, tomato sauce, chili powder, nutmeg, salt and garlic powder. Simmer, uncovered, 20 minutes or until potatoes and eggplant are tender. Stir in cheese. Spoon into a 1 1/2 qt. casserole. Beat together eggs and yogurt, Spoon atop eggplant mixture. Bake , uncovered, at 350 for 30 to 35 minutes or until top is set. Sprinkle with parsley.
Makes 6 Servings
In a skillet cook beef and onion until meat is browned and onion is tender. Drain off excess fat. Stitr in eggplant, potato, tomato sauce, chili powder, nutmeg, salt and garlic powder. Simmer, uncovered, 20 minutes or until potatoes and eggplant are tender. Stir in cheese. Spoon into a 1 1/2 qt. casserole. Beat together eggs and yogurt, Spoon atop eggplant mixture. Bake , uncovered, at 350 for 30 to 35 minutes or until top is set. Sprinkle with parsley.
Makes 6 Servings
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