BEEF AND EGGPLANT CASSEROLE
Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.
Provided by ladyindigo
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
- Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
- Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
- Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
- Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
- Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g
BEEF AND EGGPLANT CASSEROLE RECIPE - (4.6/5)
Provided by BobN
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Heat a large non-stick skillet over medium-high heat. When hot, add 1 tbsp olive oil and cook eggplant slices for about 5 minutes on each side and set aside. Cook them in batches and add some olive oil when necessary. While eggplants are cooking, prepare the beef mixture. Heat another skillet over medium heat and add 1 tbsp olive oil. Cook garlic for about 1 minute (do not let it brown), then add ground beef and break it into pieces with a wooden spatula. Cook for about 5 minutes and add marinara sauce. Stir well and cook another 5 minutes. Season with salt and pepper. Remove from heat and add basil. Drain excess liquid to make sure you don't end up with a soggy casserole. In a baking dish (I used a square baking dish), arrange one layer of eggplant, one layer of beef mixture and one layer of parmesan cheese. Repeat (eggplant, then beef, then parmesan) and finish with a layer of eggplant. Top with mozzarella cheese and bake for 25 minutes or until cheese is golden brown and starts to be crispy. Serve immediately.
EGGPLANT BEEF CASSEROLE
An easy casserole dish. I don't remember where I found the recipe, but I've had it for several years.
Provided by AndreaVT96
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef. Remove from pan.
- Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan.
- Add flour, spices and sauce, let simmer until thickened.
- Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole dish. Add half the beef mixture, then half the cheese. Repeat layers.
- Bake at 325 degrees for 45 minutes.
Nutrition Facts : Calories 237, Fat 12.3, SaturatedFat 6, Cholesterol 67.3, Sodium 537.7, Carbohydrate 8.2, Fiber 2.5, Sugar 3.7, Protein 23.2
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
BEEF 'N' EGGPLANT PIE
Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first. -Audrey Nemeth Chesterville, Maine
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. , In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. , Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, Fat 24g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
BEEF AND EGGPLANT (AUBERGINE) CASSEROLE
This is an excellent dish for freezing. I do individual servings for easy defrosting and heating. Hearty dinner for families and guests.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h8m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a skillet, brown ground beef, chopped onion and green pepper; drain well.
- Add Italian Seasonings to meat mixture; add diced tomatoes.
- Mix lightly.
- Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
- Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
- Top with grated cheese and bake for 45-50 minutes.
- Let set for 5-10 minutes before serving.
- Top with grated Parmesan cheese.
- Freezes well in individual servings.
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- Grease a 3-quart rectangular baking dish; set aside. In a small bowl combine milk and egg. In a shallow dish combine flour, salt, and black pepper.
- Dip eggplant slices into egg mixture; coat with flour mixture. In a 12-inch skillet heat oil over medium heat. Add several of the eggplant slices; cook about 4 minutes or until golden brown, turning once. Repeat with remaining eggplant slices, adding more oil if necessary. Drain on paper towels.
- Preheat oven to 350°F. In a large skillet cook ground beef, sweet pepper, and onion until meat is brown, using a wooden spoon to break up meat as it cooks; drain off fat. Stir the two cans of tomato sauce and the Italian seasoning into meat mixture.
- Layer half of the eggplant slices in the prepared baking dish, cutting slices to fit. Spread with half of the meat mixture; sprinkle with half of the cheese. Repeat layers. Cover dish with foil.
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