Beef and Eggplant (Aubergine) Casserole

Name: Beef and Eggplant (Aubergine) Casserole
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams diced italian tomatoes, drained; 305 grams cream of celery soup; 1 medium eggplant, peeled and sliced into 3/8 inch slices; 1 green pepper, diced; 6 servings hot sauce, to taste; 454 grams lean ground beef; 237 milliliters milk; 355 milliliters mozzarella cheese, grated; 59 milliliters parmesan cheese, freshly grated; 6 servings salt and pepper; 1 Tbsp crushed italian spices; 591 milliliters cornbread stuffing mix; 1 yellow onion, chopped

You can never have too many main course recipes, so give Beef and Eggplant (Aubergine) Casserole a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 36g of protein, 18g of fat, and a total of 595 calories. This recipe serves 6. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour and 8 minutes. A mixture of onion, parmesan cheese, ground beef, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the spices you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.