Beef And Eggplant (Aubergine) Casserole

• 1 lb lean ground beef
• 1 yellow onion, chopped
• 1 green pepper, diced
• hot sauce, to taste
• 1 tablespoon crushed Italian spices
• 1 medium eggplant, peeled and sliced into 3/8 inch slices
• 1 (15 ounce) can of diced Italian tomatoes, drained
• 2 1/2 cups cornbread stuffing mix
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup milk
• salt and pepper
• 1 1/2 cups mozzarella cheese, grated
• 1/4 cup parmesan cheese, freshly grated

1. Preheat oven to 350u0b0.
2. In a skillet, brown ground beef, chopped onion and green pepper; drain well.
3. Add Italian Seasonings to meat mixture; add diced tomatoes.
4. Mix lightly.
5. Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
6. Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
7. Top with grated cheese and bake for 45-50 minutes.
8. Let set for 5-10 minutes before serving.
9. Top with grated Parmesan cheese.
10. Freezes well in individual servings.

lean ground beef, yellow onion, green pepper, hot sauce, italian spices, eggplant, italian tomatoes, cornbread stuffing mix, cream of celery soup, milk, salt, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/beef-and-eggplant-aubergine-casserole-102661 (may not work)