Baked Eggplant & Ground Beef Casserole

Well this is a recipe that I’ve been trying to fined and use last year when I had so many eggplant from my garden. I found it on one of the cd’s I backed up about two years ago just browsing through some of my recipes.

1 large eggplant or 2 medium (peeled and cubed)
1 pound ground round
1 large onion, chopped
1/2 green pepper, chopped
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp, black pepper
1-1/2 cups tomatoes (fresh)
1-1/2 cups buttered bread crumbs or Pepperidge Farm Bread Crumbs
1 tsp. basil 1 tsp. oregano

Cook eggplant in boiling water or better yet steam it. Brown meat, onions and green pepper in skillet. Drain eggplant; combine all ingredients except bread crumbs in a buttered casserole. Top with buttered crumbs. Bake at 350* for 30 minutes.