Eggplant Casserole 3

1 lb ground beef

1 small onion, chopped

1 small bell pepper, chopped

2 ribs celery

2 cloves garlic, crushed OR 1 teaspoon garlic powder

1 can cream of mushroom soup

1 box (8 ounces) Ritz crackers, crushed (Keep 1 cup for topping)

3 medium eggplants

Parsley

To taste: salt and pepper

Margarine to dot topping

Peel and dice eggplants. Brown ground beef. Saute onion, bell pepper and celery with ground beef. Add garlic, eggplant and small amount of water. Simmer until eggplant is very tender. Add cream of mushroom soup, crushed Ritz crackers and parsley. Season to taste. Place in casserole. Top with 1 cup crushed Ritz crackers. Dot with margarine. Bake at 350F for 30 minutes.

Yield: 8 servings

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana