RICE EGGPLANT DRESSING

RICE EGGPLANT DRESSING

2 cups rice

3 eggplants

3 slices bread

3 pounds ground beef

2 onions, finely chopped

1 bell pepper, chopped finely

 5 stalks celery, chopped finely

1 can tomatoes, chopped with their liquid

1 Tbsp. garlic salt

1 Tbsp. salt

1 Tbsp. black pepper

1/2 Tbsp red pepper

Parmesan cheese

Bread crumbs

Cook the 2 cups of rice.  Peel and cut the eggplants into 1/2-inch cubes.  Boil for 20 minutes in a little salted water.  Add 5 slices shredded bread to soak up water.  Brown ground meat.  Add onions, celery and bell pepper to meat and cook till soft.  Add the meat mixture to the eggplant along with the can of tomatoes, garlic salt, salt, black and red peppers.  Add the rice. Top with Parmesan cheese and bread crumbs.  Bake for 30 minutes at 350°.  Fills two 2 quart casseroles.  Freezes well.  Serves 16.