Serves: 10
Prep Time: 60 minutes
Meal Occasion: Appetizer, Main Dish, Lunch, Dinner
Cuisine Type: Mediterranean
Ingredients
| 6 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 1 | small eggplant peeled and cubed |
| 2 | eggs well beaten |
| 1 | cup onion chopped |
| 1/2 | cup swiss cheese shredded |
| 1 | lb. ground beef |
| 1 | clove garlic minced |
| 2 | Tbsp. vegetable oil |
| 1 | can cream of mushroom soup |
| 1 | dash pepper |
| 1/4 | cup parsley chopped |
| 1/2 | tsp. oregano crushed |
| 1/4 | tsp. cinnamon |
| 1 | can tomato sauce (15-ounce) |
Instructions
1. Cook rice according to package instructions.
2. In 10-inch skillet over medium heat, in hot oil, cook eggplant until tender, stirring occasionally. Remove to paper towels to drain.
3. In same skillet, cook beef with onion and garlic until beef is browned, stirring to separate meat. Spoon off fat.
4. Add tomato sauce, parsley, pepper, cinnamon, oregano, rice and eggplant.
5. Spoon into 12-inch by 8-inch baking dish.
6. Combine soup and eggs; pour over rice mixture. Sprinkle with cheese.
7. Bake at 325 degrees F for 45 minutes or until top is set.
