Eggplant Casserole

• 2 medium eggplants
• 1 c. diced celery
• garlic salt to taste
• salt and pepper to taste
• 1/4 c. vegetable oil
• 2 c. cooked rice
• 1 medium onion, chopped fine
• 1 bell pepper, chopped fine
• 1 small Velveeta
• 2 lb. ground meat
• 2 cans cream of mushroom soup

1. In a heavy skillet, over medium heat, saute meat in oil. Remove and saute onion, celery and pepper until tender.
2. Add to the meat.
3. Peel eggplant, cube and cover with hot, salty water. Simmer until tender, drain.
4. Mix rice, eggplant, meat and seasonings.
5. Should be lightly seasoned.
6. Stir and spoon into a 2 1/2-quart buttered casserole.
7. Spoon undiluted soup on top.
8. Cover with slices of Velveeta.
9. Place in oven at 350u0b0 for 25 minutes.

eggplants, celery, garlic salt, salt, vegetable oil, rice, onion, bell pepper, velveeta, ground meat, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671734 (may not work)