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Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Sunday, January 18, 2009


1-1/2 lbs. ground beef
2 onions, chopped
2 cloves garlic, minced
1 (6 oz.) can tomato paste
2 1/4 c. water
14 1/2 oz. tomatoes, peeled and diced
1/3 c. parsley
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
1 eggplant
1 onion, sliced
1/2 c. bread crumbs
1 c. grated Parmesan cheese

In a large skillet over medium heat, saute the ground beef, chopped onions and garlic for 5-10 minutes; drain. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside. Slice eggplant into 1/4-inch pieces. Place a layer of eggplant on the bottom of a lightly greased 9x13-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top with half the bread crumbs and cheese; repeat the layers. Cover with foil and bake at 350 for 1 hour. Remove foil and bake for 20 more minutes.




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