Beefy Eggplant And Rice Casserole Recipes

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BEEFY EGGPLANT AND RICE CASSEROLE



Beefy Eggplant and Rice Casserole image

This is a one dish meal created when eggplants where abundant in the garden and the other ingredients were in the fridge waiting for me to do something with them.

Provided by MacChef

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb lean ground beef, 4% fat
1 large eggplant, peeled and diced
3 cups cooked rice
1/2 cup celery, chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 teaspoon italian seasoning, divided
1 (32 ounce) jar marinara sauce
2 cups 2% mozzarella cheese
salt and pepper

Steps:

  • Brown ground beef with salt and pepper and half tsp italian seasoning. Add onion, celery and garlic and cook til soft.
  • Stir in rice.*If rice was leftover and a little dry, add a little water or beef broth to refresh. Pour into bowl and set aside.
  • Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. Cook until softened and slightly browned. Add marinara sauce and cook additional 3-5 minutes. Pour over meat and rice mixture and combine.
  • Pour casserole into a 9x13 baking pan and top with cheese.
  • Bake at 350 until warmed through and cheese is melted and bubbly about 20 minutes.

Nutrition Facts : Calories 305.1, Fat 8.9, SaturatedFat 2.8, Cholesterol 36.9, Sodium 645.5, Carbohydrate 39.3, Fiber 3.3, Sugar 13.3, Protein 16.3

BEEF AND EGGPLANT CASSEROLE



Beef and Eggplant Casserole image

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

cooking spray
1 medium eggplant, peeled and sliced into 1/4-inch rounds
1 pinch salt, or more as needed
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ cup vegetable oil
1 pound ground beef
2 cloves garlic, minced
1 medium sweet onion, sliced
2 teaspoons Italian seasoning
salt and ground black pepper to taste
1 (15 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese

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

BEEFY EGGPLANT PARMIGIANA



Beefy Eggplant Parmigiana image

I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. -Celeste Copper, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 20

1/3 cup chopped onion
1/4 cup finely chopped celery
1/8 teaspoon garlic powder
2 tablespoons canola oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup water
1/4 cup tomato paste
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 bay leaf
1 pound ground beef
1-1/2 cups all-purpose flour
1 cup buttermilk
2 medium eggplants, peeled and cut into 1/2-inch slices
Additional canola oil
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf., In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture., In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain. , Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 498 calories, Fat 33g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

EGGPLANT CASSEROLE



Eggplant Casserole image

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

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

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.

RICE WITH EGGPLANT



Rice With Eggplant image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
1 1/2 cups eggplant, peeled and cut into 1/4-inch cubes
1 cup converted rice
1 bay leaf
1 1/2 cups water
1/8 teaspoon red pepper flakes
Salt and freshly ground pepper to taste

Steps:

  • Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
  • Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
  • Uncover, remove the bay leaf and stir with a fork to fluff.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 457 milligrams, Sugar 2 grams

EGGPLANT RICE CASSEROLE



Eggplant Rice Casserole image

Make and share this Eggplant Rice Casserole recipe from Food.com.

Provided by ElishevaR

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 eggplant
16 ounces marinara sauce
1 onion
1 cup rice
11 slices mozzarella cheese

Steps:

  • slice and salt eggplant- let sit for about 20 minutes.
  • in the mean time, make 1 cup of rice and saute the onion.
  • Put sauce, some rice, and onion in the baking dish. Once eggplant is done, put a layer of eggplant down. Top each eggplant slice with a slice of cheese. Repeat layers- baked uncovered for 20 minutes.

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