Cut eggplant lengthwise into 8 pieces. Sprinkle each piece with salt and let stand 1 hour.
Dry eggplant aand brush with melted butter.
Bake at 450 until a light brown.
Cook meat in frying pan until well done; add onioon and green pepper. Cook until soft. Add 1 tsp salt and remainng ngredients, except tomato sauce. Mix well.
Split the eggplant end to end and fill with meat mixture. Place in casserole and pour tomato sauce over top. Bake at 375 for about 30 minutes.
Makes 4 to 8 servings
Originally Submitted
7/4/2011
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