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Beef and Eggplant Casserole
Ingredients
2 tablespoons margarine, melted
1 cup soft breadcrumbs
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 medium eggplants, peeled and cut into cubes
2 teaspoon salt
1/4 teaspoon dried thyme
1 small can tomato paste
1 cup evaporated milk
1 cup canned tomato soup
Pepper, to taste
Directions
Combine the melted butter and breadcrumbs. Set aside.
Cook the ground beef, onion and garlic until meat is no longer pink. Add the cubed eggplant, salt, thyme and pepper to taste. Cover and cook 10 minutes or until the eggplant is tender. Add the tomato paste, milk and soup. Mix well. Pour into a lightly greased 2-quart casserole dish. Top with the breadcrumbs.
Bake at 375 degrees F about 30 minutes.
Suggestions
Serve with a Caesar salad and breadsticks.