BEEF AND EGGPLANT CASSEROLE

Ingredients:

• 2 tsp. butter
• 1/2 cup soft bread crumbs
• 3 tbsp. butter
• 1 mashed clove garlic
• 1/4 cup minced onion
• 1 lb. ground chuck
• 1 cup evaporated milk, undiluted
• 2 eggplants, peeled and cut into 1-inch cubes (about 6 cups)
• 1 1/2 tsp. salt
• Dash of pepper
• Dash of dried thyme
• 1 can undiluted tomato soup

Instructions:

1. Preheat oven to 375°F.
2. Melt 2 tsp. butter in a skillet and toss with bread crumbs. Set aside.
3. In the same skillet, melt 3 tbsp. butter. Lightly brown garlic, onion, and ground chuck.
4. Add eggplant, salt, pepper, and thyme. Cook over low heat for 10 minutes.
5. Stir in tomato soup and evaporated milk. Pour the mixture into a 2-quart casserole.
6. Top with buttered bread crumbs. Bake for 25-30 minutes or until the crumbs are browned.