Ingredients for Italian Eggplant Aubergine Casserole
- 1 large eggplant (approximately 2 pounds)
- Uncooked Rice
- Ground Beef
- Onion
- Garlic Clove
- 1 bell pepper, chopped
- Cream Of Mushroom Soup
- 1/2 teaspoon salt
- Mozzarella Cheese
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How to Make Italian Eggplant Aubergine Casserole
- Peel and cube 1 large (approximately 2 pounds) eggplant.
- Place cubed eggplant in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender (about 15-20 minutes), then drain well.
- Cook 1 cup of rice according to package directions using 1 cup of water and 1/2 teaspoon of salt. Fluff with a fork once cooked and set aside.
- In a large skillet, brown 1 pound of ground meat (beef, Italian sausage, or a combination) over medium-high heat, breaking it up with a spoon.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 bell pepper (chopped) to the skillet. Cook for 5 minutes, or until softened.
- Drain off any excess grease from the skillet.
- Add the cooked eggplant, cooked rice, and 1 (28 ounce) can of crushed tomatoes (or your favorite tomato soup) to the meat mixture. Stir well to combine.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch casserole dish. Spoon half of the eggplant mixture into the dish.
- Sprinkle with 1 1/2 cups of shredded mozzarella cheese.
- Add the remaining eggplant mixture and top with the remaining cheese.
- Bake for 30 minutes, or until heated through and bubbly, and the cheese is golden brown.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
11g
Fat
28g
Carbs
5g
