Ingredientes para Beef And Eggplant Aubergine Casserole
- 1 lb ground beef
- 1 medium chopped onion
- 1 green bell pepper (chopped)
- hot sauce to taste (start with 1/2 teaspoon and adjust)
- 1 tbsp Italian seasoning
- 2 medium eggplants (sliced 1/4 inch thick)
- 1 (28 ounce) can diced tomatoes
- 1 cup stuffing mix
- 1 (10.75 ounce) can cream of celery soup
- 1 cup milk
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- freshly grated Parmesan cheese (optional)
- cooking spray
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Como fazer Beef And Eggplant Aubergine Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, brown 1 lb ground beef, 1 medium chopped onion, and 1 green bell pepper (chopped).
- Drain off any excess grease.
- Stir in 1 tbsp Italian seasoning.
- Add 1 (28 ounce) can diced tomatoes, undrained.
- Mix gently to combine.
- In a separate bowl, whisk together 1 (10.75 ounce) can cream of celery soup, hot sauce to taste (start with 1/2 teaspoon and adjust), and 1 cup milk.
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Spread about 1/4 cup of the meat sauce in the bottom of the prepared baking dish.
- Layer 2 medium eggplants (sliced 1/4 inch thick) over the meat sauce.
- Top with half of the remaining meat mixture, then add 1 cup of your favorite stuffing mix.
- Pour half of the cream of celery soup mixture over the stuffing.
- Repeat layers: eggplant, remaining meat mixture, remaining stuffing, and remaining soup mixture.
- Top with 1 cup shredded mozzarella cheese.
- Bake for 45-50 minutes, or until bubbly and heated through.
- Let stand for 5-10 minutes before serving.
- Garnish with freshly grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
25g
Fat
45g
Carbs
5g
