SIMPLE EGGPLANT CASSEROLE RECIPES

Steps:

• Preheat oven to 375°. In a saucepan, bring the water to a boil; add eggplant. Boil until tender, 5-8 minutes. Drain and set aside. , In a large skillet, cook beef, onion and green pepper over medium heat until beef is not longer pink, 6-8 minutes, breaking into crumbles; drain. Add tomatoes, salt and pepper. Cook and stir until tomatoes are tender, about 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, until heated through, 30-35 minutes.

Steps:

• Preheat oven to 275 degrees.
• Peel the eggplant and cut into 1 inch-thick slices.
• Cover with boiling, salted water and simmer for 10 minutes; drain well.
• Melt the butter, add the onions and garlic and saute until lightly browned.
• Remove stems from the mushrooms and reserve for another use.
• Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
• Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
• Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
• Cover with buttered crumbs and bake one and one-half hours.