INGREDIENTS

• 2 packs Hungry Jack Black Pepper and Onion Hashbrowns
• 1 big eggplant, sliced
• 3 Tbsp vegetable oil
• 1 onion, chopped
• 1/2 lb ground beef
• 4 stalks celery, chopped
• 1 red bell pepper, chopped
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 3/4 Cup shredded melting cheese (I used low fat Mexican blend)

INSTRUCTIONS

1. Preheat the oven to 400ºF
2. Line a baking sheet with parchment paper
3. Prepare Hungry Jack Hashbrowns according to the package
4. Heat 1 Tablespoon of vegetable oil in a pan and sauté hashbrowns until crispy and golden brown, set aside.
5. While hashbrowns are browning, roast sliced eggplant in the oven for 20 minutes, set aside.
6. Heat the remaining 2 Tbsp vegetable oil in pan, sauté onion until translucent, add in ground beef and sauté for another 5 minutes until browned and cooked through.
7. Add in chopped celery, chopped red bell pepper and all the spices. Cook for another 5 minutes.
8. Lightly coat an 8X8 oven safe dish with non stick spray, layer ⅓ of hashbrowns at the bottom of the dish, layer ½ of eggplants and ½ of ground beef mixture and ⅓ Cup cheese.
9. Repeat with hashbrowns, eggplants, ground beef mixture and cheese. The last layer is hashbrowns and cheese.
10. Bake in the oven for 25 minutes until cheese is melted.
11. Serve warm with some arugula and tomatoes.