Microwave Eggplant-Rice Casserole - cooking recipe

Ingredients

2 medium eggplant, peeled and diced
2 Tbsp. water
1/2 tsp. salt
1/2 c. butter, melted
2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. green onion, chopped
4 cloves garlic, minced
1/2 lb. ground meat or 1 lb. raw peeled shrimp
2 c. cooked rice
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
seasoned bread crumbs
Parmesan cheese

Preparation

Cook eggplant in
water
and
salt
on\tHigh 7 minutes; stir. Drain and
set
aside.
Melt butter in a 3-quart casserole and saute onion
and celery on High 5 minutes.\tAdd green onions, parsley and
garlic;
cook on High 3 minutes.
Stir in meat or shrimp.
Cover
and
cook on High 10 minutes, stirring twice. Drain off
fat.
Add
rice, eggplant, salt and pepper. Stir to mix.
Top
with
bread
crumbs
and cheese.
Cover and cook on medium 5 minutes or until heated.