Hamburg Eggplant Casserole 9

4
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"From Darlene Kossman. Old recipe looks great, says its from Mrs Harvey Krugman Lynch, would be good served over pasta"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (225.2 g)
  • Calories 386
  • Total Fat - 24.1 g
  • Saturated Fat - 10 g
  • Cholesterol - 116.5 mg
  • Sodium - 246.6 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.3 g
  • Protein - 34.3 g
  • Calcium - 156.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.1 mg

Step 1

Chop onion. Chop bell pepper. Chop celery. Saute in butter. Add ground beef and brown.

Step 2

Add small can tomato paste.

Step 3

Peel eggplant. Slice about 3/4 inch thick.

Step 4

Alternate layers of raw eggplant and meat mixture starting with meat (make layers of meat scant).

Step 5

Top with grated cheese (the recipe says cheese slices).

Step 6

Bake covered at 350 for 30 minutes.

Tips & Variations


No special items needed.

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