Title: Eggplant Casserole #5
Categories: Casserole
Yield: 12 Servings

2 lg Eggplants
1 1/4 lb Ground meat
1 cn Whole tomatoes
1 pk (21-oz) rontini or shell
-noodles
2 Onions; chopped
2 Ribs celery; chopped
1/4 c Oil
Parmesan or Romano cheese

Peel and cook eggplant; drain. Saut‚ the onions, celery and meat; cook
until meat is brown. Add tomatoes to the meat; stir and cover. Cook about
30 to 35 minutes. Add eggplant to meat and tomato mixture. Cook another 30
minutes. Boil noodles; drain. Put noodles into the eggplant-meat mixture.
Pour into a casserole. Sprinkle top with Parmesan cheese or Romano cheese.
Bake at 350 degrees for 1/2 hour. This recipe fits into two 9 inch
casseroles.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.