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Eggplant Dressing Recipe

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This recipe for Eggplant Dressing, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Dimiceli
Added: Tuesday, November 25, 2008


2 pounds lean ground beef
1 cup onion chopped
1 cup celery, chopped
4 cups eggplant, peeled and cut in chunks
1 envelope Lipton dried onion or onion mushroom soup
1 can Rotel tomatoes
1 cup water
1 medium bell pepper chopped (optional)
2 cup cooked rice
2 eggs
1/2 cup milk
1 cup Progresso bread crumbs with 1/2 cup Parmesan cheese

Preheat oven 350
Saute' the ground beef until brown in 5 quart dutch oven
Add onion and cook until tender
Add next 5 ingredients and bell pepper, if using, and simmer until eggplant is tender
Mix rice into eggplant mixture along with the eggs and milk
Add 1 cup of the bread crumb/cheese mixture and mix well
Pour into a greased 9x13 baking dish and sprinkle the remaining 1/2 cup bread crumb mixture over the casserole
Bake 30 minutes




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