Beef And Eggplant Aubergine Casserole Recipe

Ingredients for Beef And Eggplant Aubergine Casserole

• Lean Ground Beef
• Yellow Onion
• 1 green bell pepper, chopped
• Hot sauce to taste (start with 1/2 teaspoon)
• Italian Spices
• 2 medium eggplants, sliced 1/4 inch thick
• Italian Tomatoes
• Cornbread Stuffing Mix
• 1 (10.75 ounce) can cream of celery soup
• 1 cup milk
• Salt And Pepper
• Mozzarella Cheese
• Parmesan Cheese

How to Make Beef And Eggplant Aubergine Casserole

1. Preheat oven to 350°F (175°C).
2. In a large skillet, brown 1 lb ground beef, 1 medium chopped onion, and 1 green bell pepper (chopped).
3. Drain off any excess grease.
4. Stir in 1 tbsp Italian seasoning.
5. Add 1 (28 ounce) can diced tomatoes, undrained.
6. Mix gently to combine.
7. 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.
8. Lightly grease a 9x13 inch baking dish with cooking spray.
9. Spread about 1/4 cup of the meat sauce in the bottom of the prepared baking dish.
10. Layer 2 medium eggplants (sliced 1/4 inch thick) over the meat sauce.
11. Top with half of the remaining meat mixture, then add 1 cup of your favorite stuffing mix.
12. Pour half of the cream of celery soup mixture over the stuffing.
13. Repeat layers: eggplant, remaining meat mixture, remaining stuffing, and remaining soup mixture.
14. Top with 1 cup shredded mozzarella cheese.
15. Bake for 45-50 minutes, or until bubbly and heated through.
16. Let stand for 5-10 minutes before serving.
17. Garnish with freshly grated Parmesan cheese (optional).