This dish is so versatile as you can use either eggplant, squash or mirlitons (chayote vegetable pear squash). I am tempted to try all three together.
Peel and dice the eggplant. Brown the ground beef then sauté the onions, bell pepper and celery with the ground beef.
Add the garlic, eggplant and a small amount of water (about 1/4 cup).
Simmer until eggplant is very tender. Add the cream of mushroom soup, crushed Ritz crackers and parley. Add your favorite seasoning.
Place is a casserole dish and top with the remaining 1 cup of crackers.
Dot with butter and the paprika and Bake for 30 minutes at 350 degrees.
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