Ingredients
1 medium eggplant, peeled and cubed1-1/2 pounds ground beef1 medium onion, chopped1 medium green pepper, chopped3 medium tomatoes, choppedSalt and pepper to taste1/2 cup 2% milk1 large egg, beaten1/2 cup dry bread crumbs2 tablespoons butter, melted
Preparation
Preheat oven to 375°. In a saucepan, bring 4 cups water to a boil; add eggplant. Boil until tender, 5-8 minutes. Drain and set aside.
In a large skillet, cook beef, onion and green pepper over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Add tomatoes, salt and pepper. Cook and stir until tomatoes are tender, about 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well.
Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, until heated through, 30-35 minutes.
