Eggplant casserole #5

12 Servings

Ingredients

Quantity Ingredient
2 larges Eggplants
1¼ pounds Ground meat
1 can Whole tomatoes
1 pack (21-oz) rontini or shell noodles
2 Onions; chopped
2 Ribs celery; chopped
¼ cup Oil
Parmesan or Romano cheese

Directions

Peel and cook eggplant; drain. Saut‚ the onions, celery and meat; cook until meat is brown. Add tomatoes to the meat; stir and cover. Cook about 30 to 35 minutes. Add eggplant to meat and tomato mixture. Cook another 30 minutes. Boil noodles; drain. Put noodles into the eggplant-meat mixture.

Pour into a casserole. Sprinkle top with Parmesan cheese or Romano cheese.

Bake at 350 degrees for ½ hour. This recipe fits into two 9 inch casseroles.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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