Eggplant Casserole - cooking recipe

Ingredients

1 eggplant, peeled and diced
2 c. cooked rice
1/2 onion, diced
1/2 c. celery, diced
1/2 lb. ground round
salt and pepper to taste
dash of garlic salt
2 Tbsp. butter
bread crumbs

Preparation

Peel and dice the eggplant and cook in a small amount of water until easily pierced with fork. Drain well and mash with potato masher until mushy.
Set aside. Brown the ground round and drain thoroughly. Set aside. Saute onion and celery in small amount of vegetable oil until onion is translucent.
Mix eggplant, ground round, rice and spices.
Put mixture in buttered casserole dish and cover with bread crumbs dotted with butter. Bake 30 minutes at 325\u00b0.