Eggplant Casserole

iVillage Member
Registered: 07-23-2003
Eggplant Casserole
Sun, 10-30-2005 - 8:04pm
Eggplant Casserole

1/4 cup margarine
1 large onion, chopped
1 green or red pepper, chopped
1/2 cup rice (uncooked)
1 large eggplant, peeled and cubed
1 cup beef broth or bouillon
1 tsp salt
1/4 tsp pepper
1 cup grated cheese

Sauté in skillet until lightly browned the margarine, onion, green or red pepper and rice. Parboil until almost tender (about 5 minutes) the eggplant. Drain. Combine the broth, salt, pepper, 1/2 cup of the cheese with the onion mixture and eggplant. Pour into a greased 2 quart casserole dish. Cover and bake at 350º for 45 minutes. Sprinkle with remaining cheese and bake un-covered 15 minutes more. 6 servings.

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