Microwave Eggplant-Rice Casserole

• 2 medium eggplant, peeled and diced
• 2 Tbsp. water
• 1/2 tsp. salt
• 1/2 c. butter, melted
• 2 c. onion, chopped
• 1/2 c. celery, chopped
• 1/2 c. green onion, chopped
• 4 cloves garlic, minced
• 1/2 lb. ground meat or 1 lb. raw peeled shrimp
• 2 c. cooked rice
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. cayenne pepper
• seasoned bread crumbs
• Parmesan cheese

1. Cook eggplant in
2. water
3. and
4. salt
5. ontigh 7 minutes; stir. Drain and
6. set
7. aside.
8. Melt butter in a 3-quart casserole and saute onion
9. and celery on High 5 minutes.tdd green onions, parsley and
10. garlic;
11. cook on High 3 minutes.
12. Stir in meat or shrimp.
13. Cover
14. and
15. cook on High 10 minutes, stirring twice. Drain off
16. fat.
17. Add
18. rice, eggplant, salt and pepper. Stir to mix.
19. Top
20. with
21. bread
22. crumbs
23. and cheese.
24. Cover and cook on medium 5 minutes or until heated.

eggplant, water, salt, butter, onion, celery, green onion, garlic, ground meat, rice, salt, black pepper, cayenne pepper, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=594572 (may not work)