Eggplant Casserole

Eggplant Casserole:

2 medium/large eggplant
1 1/2 pds ground beef or turkey
1 cup of chedder cheese
1 can mild rotel tomatoes w/chilies
1 small can of tomato sauce
1 onion
2 tsp. minced garlic
plain breadcrumbs
1/4 cup parmesan cheese
1/2 tsp.basil
paprika
italian seasonings
garlic powder
cinnamon
salt
pepper



Peel and cut eggplant into chunks and soak in water with salt. Brown ground meat, saute finely sliced onions and add to meat. Add rotel, tomato sauce, 1/2 tsp of chopped basil leaves, minced garlic, a dash of italian seasoning, a dash of paprika, a dash of cinnamon, salt & pepper and garlic powder to taste and simmer. Boil egglant for 1-2 minutes and drain, then in a bowl mix together with the meat mixture. Mix in 1 cup of shredded chedder cheese and 1/4 cup of parmesan cheese. Put in a casserole dish and sprinkle shredded chedder cheese and breadcrumbs on top. Bake at 350 for 40 minutes.