Greek Style Eggplant Rigatoni Recipe
- 1 eggplant (about 1 lb.) cut in 1/4" slices
- 3 tbsp. Mazola corn oil
- 1 pound grnd beef
- 1 med. zucchini, halved lengthwise, sliced
- 1 green pepper, quartered, sliced
- 1 lg. onion, sliced
- 1 clove garlic, chopped
- 1 can (14 1/2 ounce.) stewed tomatoes
- 1 can (8 ounce.) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon grnd cinnamon
- 1/8 teaspoon pepper
- 8 ounce. rigatoni, cooked & liquid removed
- 1 can (10 3/4 ounce.) cream of celery soup
- 1 c. lowfat milk
- 1 c. shredded Monterey Jack cheese
- 3 tbsp. grated Parmesan cheese
- Brush eggplant with corn oil.
- Arrange in single layer in 13 x 9 x 2 inch baking dish.
- Bake in 400 degree oven 20 min or possibly till lightly browned.
- In large skillet, stir beef over medium-high heat to break up meat.
- Add in zucchini, green pepper, onion and garlic.
- Cook, stirring till beef is browned.
- Add in next 5 ingredients, stirring to break up tomatoes.
- Reduce heat and simmer 10 min.
- Spoon over eggplant.
- Stir together rigatoni, soup, lowfat milk and Monterey Jack cheese till blended.
- Spoon over beef mix.
- Sprinkle with Parmesan cheese.
- Cover baking dish with foil.
- Bake in 350 degree oven for 20 min.
- Uncovered, baked 10 min longer or possibly till heated.
- Makes 6-8 servings.
eggplant, corn oil, beef, zucchini, green pepper, onion, clove garlic, tomatoes, tomato sauce, salt, cinnamon, pepper, rigatoni, cream of celery soup, milk, shredded monterey jack cheese, parmesan cheese
Taken from cookeatshare.com/recipes/greek-style-eggplant-rigatoni-29497 (may not work)