Beef and Eggplant (Aubergine) Casserole

Description: This is an excellent dish for freezing. I do individual servings for easy defrosting and heating. Hearty dinner for families and guests.

Ingredients:

• 1 lb lean ground beef
• 1 yellow onion, chopped
• 1 green pepper, diced
• hot sauce, to taste
• 1 tablespoon crushed Italian spices
• 1 medium eggplant, peeled and sliced into 3/8 inch slices
• 1 (15 ounce) can of diced Italian tomatoes, drained
• 2 1/2 cups cornbread stuffing mix
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup milk
• salt and pepper
• 1 1/2 cups mozzarella cheese, grated
• 1/4 cup parmesan cheese, freshly grated

Steps:

1. Preheat oven to 350°.
2. In a skillet, brown ground beef, chopped onion and green pepper; drain well.
3. Add Italian Seasonings to meat mixture; add diced tomatoes.
4. Mix lightly.
5. Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
6. Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
7. Top with grated cheese and bake for 45-50 minutes.
8. Let set for 5-10 minutes before serving.
9. Top with grated Parmesan cheese.
10. Freezes well in individual servings.