Leave a comment
Eggplant Casserole
1 block margarine
5 cups diced eggplant
2 cups cooked ground meat
2 onions, sliced
1 can Rotel tomatoes
1 cup grated cheese
Darn Good Seasoning to taste
1 cup dry bread crumbs
1 lb. shrimp
1 can cream of mushroom soup
1 medium bell pepper, chopped
Boil eggplant until tender. Set aside. Melt butter in skillet and brown ground meat. Add eggplant, onion, bell pepper, Rotel tomatoes and cream of mushroom soup. Cook for ½ hour. Add shrimp and cook for 10 minutes more. Add Darn Good Seasoning to taste. Pour mixture into a 9x13 inch glass baking dish. Add grated cheese and bread crumbs. Bake at 375 degrees for 35 minutes, or until browned.