Peel and cook eggplant; drain. Saut‚ 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.
From <A Taste of Louisiana>.
