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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A new experiment that came out well enough that I thought I'd share it! It is completely gluten-free and easy to assemble. A wonderful combination of eggplant and ground beef. Ingredients:
1 lb lean ground beef |
1 medium eggplant, diced |
1 tablespoon olive oil |
1/2 white onion, diced |
1 teaspoon fresh ground pepper |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon italian spices |
3 sweet peppers, sliced into strips |
1 (15 ounce) can stewed tomatoes |
1 (7 1/2 ounce) can tomato sauce |
2 tablespoons garlic, minced |
1/2 cup sliced mushrooms |
1/2 cup parmesan cheese, shredded (about a handful) |
1/2 cup colby (about a handful) or 1/2 cup monterey jack cheese, shredded (about a handful) |
Directions:
1. Preheat oven to 375.
2. Place the diced eggplant, olive oil, about half of the onion, and garlic in a pan and saute over med-low heat until nicely browned and softened.
3. Brown the beef and drain off fat, then add the rest of the onion and the spices to the pan. Saute until onion is translucent. Add tomatoes and tomato sauce. Simmer on low until eggplant is done.
4. Combine eggplant mixture and ground beef mixture in casserole dish. Stir in peppers and mushrooms. Top with cheese.
5. Bake, covered, for about 30 minutes.
6. Remove foil and bake for an additional 2-5 minutes (or until cheese is toasted).
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