Hamburger Egg Plant Bake

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3.6 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.5
  • Total Fat: 6.7 g
  • Cholesterol: 48.4 mg
  • Sodium: 1,048.7 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 19.3 g

View full nutritional breakdown of Hamburger Egg Plant Bake calories by ingredient
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Number of Servings: 6

Ingredients

    Eggplant, fresh, 1 eggplant, unpeeled
    93% Lean Ground Beef, 1 pound
    *Campbell's Cream of mushroom Soup (98% fat free), 1 sm can
    *Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 can
    Onions, raw, .5 large (remove)
    Green Peppers (bell peppers), 1 cup, strips
    1 cup brown rice
    seasoning to taste

Directions

brown hambuger with vegies. add cream of mushroom soup, and diced tomatoes. season with your favorite seasoning and stir in brown rice. bake at 350 degrees for 30 minutes or until rice is done.

i just made this up haven't tried it yet, hope it tastes good.

Number of Servings: 6

Recipe submitted by SparkPeople user DONNAA76.

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TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    My family really liked this. I added onions peppers, yellow squash, and mushrooms. I cooked the brown rice for a while in the microwave before baking to insure the rice would be tender. - 9/30/08

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  • Very tasty... i did doctor it up a bit with some extra peppers and added a can of cream of broccoli for a bit more sauce and some italian dressing dry mix for flavor, and I also ended up using white rice rather than brown rice... but all in all a great dish! - 3/30/14

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  • peeled the eggplant. Left out the soup. Added Italian Season, Basil. covered top with panko, cheese, and black olive. Great!!! - 7/11/13

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  • Just a little bland. I will add more spice next time. - 8/31/11

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  • exactly what I was looking for with my bare cupboards! Thanks! - 3/9/10

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