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Beef Rice And Eggplant Casserole Recipe
|Lean ground beef||1 Pound|
|Cooked rice||2 Cup (32 tbs)|
|Eggplant||1 Medium, cut in 1-inch cubes, peeled and cooked in boiling water until just tender|
|Butter/Margarine / salad oil||5 Tablespoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Bread/Corn flake crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2664 Calories from Fat 981
% Daily Value*
Total Fat 111 g171.2%
Saturated Fat 59.1 g295.5%
Trans Fat 0 g
Cholesterol 447.7 mg
Sodium 3424 mg142.7%
Total Carbohydrates 264 g88%
Dietary Fiber 17.3 g69.4%
Sugars 10.6 g
Protein 127 g254.8%
Vitamin A 69.8% Vitamin C 91.3%
Calcium 51.2% Iron 105.2%
*Based on a 2000 Calorie diet
Dram and mash the eggplant.
Brown the beef in 3 tablespoons of the butter or oil.
Add the onion and green pepper, and simmer until the vegetables are tender.
Mix together the eggplant, meat mixture, parsley, salt and pepper, and rice.
Turn into a medium casserole.
Heat the remaining 2 tablespoons fat, stir in the crumbs, and spread on top of the casserole.
Top with cheese and bake in a 375° oven 20-25 minutes, or until brown and bubbling.