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Wednesday, August 17, 2011


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1 medium eggplant, cut into 1 - 1 1/2 inch cubes
1 lb ground beef
1/2 cup sliced onion
1 teaspoon basil, minced
2 cloves garlic, minced
2 tablespoons butter
1 can (10 3/4 oz.) Cream of Mushroom soup
1/2 cup water
1/4 teaspoon salt
1/2 cup Pepperidge Farm Herb Seasoned Stuffing
1/4 cup Grated Parmesan cheese
Hungarian paprika, for sprinkling

Cook eggplant in boiling salted water for 10 minutes. Drain and place in a 10x5x2 inch baking dish.
In a saucepan, brown ground beef, onion, and basil in butter until onion is tender and beef takes on color; add garlic half way through and do not allow to brown (remove to edges if necessary).

Stir in soup, water and salt. Pour mixture over eggplant, sprinkle with stuffing and cheese. Sprinkle top with paprika down the center.

Bake at 350°F for 30 minutes.

4-6 servings.

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Member Comments About This Blog Post
    Thank you for sharing your vegetable recipes. I have a garden and I'm always looking for ideas of what to do with day after day of the same vegetable. Right now I'm picking EGGPLANT! green beans,and summer squash. Next week looks like I'll start picking tomatos. emoticon
    3388 days ago
    Sounds great. I might lighten it up andsubstitute olive oil for the butter, and perhaps use ground turkey or chicken instead of beef. But, that's me. Thanks for sharing.
    hugs Heidi
    3389 days ago
  • PEARL8264
    3389 days ago
  • ROX525
    Great! Thank you.
    3389 days ago
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