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Eggplant Casserole

2 lg Eggplants
1 1/4 lb Ground meat
1 cn Whole tomatoes
1 pk (21-oz) rontini or shell noodles
2 Onions; chopped
2 Ribs celery; chopped
1/4 c Oil
Parmesan or Romano cheese


Peel and cook eggplant; drain. Sauté the onions, celery and meat; cook until meat is brown. Add tomatoes to the meat; stir and cover. Cook about 30 to 35 minutes. Add eggplant to meat and tomato mixture. Cook another 30 minutes. Boil noodles; drain. Put noodles into the eggplant-meat mixture. Pour into a casserole. Sprinkle top with Parmesan cheese or Romano cheese. Bake at 350 degrees for 1/2 hour. This recipe fits into two 9 inch casseroles.


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