Submitted by Linda Thibodeaux's Collection
on Saturday, January 03, 2009
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Makes:
Prep Time:
20 minutes
Cook Time:
30 minutes
Ready In:
50 minutes
This dish is so versatile as you can use either eggplant, squash or mirlitons (chayote vegetable pear squash). I am tempted to try all three together.
Ingredients
1 pound ground beef
1 medium onion chopped
1 small bell pepper
2 ribs celery chopped
2 garlic cloves crushed or 1 tsp garlic powder
1 can cream of mushroom soup
1 box 8 ounce Ritz Crackers (keep one cup for topping)
3 medium eggplants
1/2 cup parsley
salt , black or red pepper to taste
butter for topping
paprika for garnishment
Directions
Peel and dice the eggplant. Brown the ground beef then saute the onions, bell pepper and celery with the ground beef. Add the garlic, eggplant and a small amount of water (about 1/4 cup). Simmer until eggplant is very tender. Add the cream of mushroom soup, crushed Ritz crackers and parley. Add your favorite seasoning. Place is a casserole dish and top with the remaining 1 cup of crackers. Dot with butter and the paprika and Bake for 30 minutes at 350 degrees.
