Beef and Eggplant Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
• STEP 3.Add the onions and garlic to the skillet and cook until softened.
• STEP 4.Stir in the tomato sauce, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
• STEP 5.In a separate skillet, heat olive oil over medium heat. Add the sliced eggplant and cook until lightly browned on both sides.
• STEP 6.Spread half of the beef mixture in the bottom of a casserole dish. Layer half of the eggplant slices on top. Repeat with the remaining beef mixture and eggplant slices.
• STEP 7.Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the casserole is bubbly and the eggplant is tender.
• STEP 8.Let the casserole cool for a few minutes before serving. Garnish with fresh parsley, if desired.
• STEP 9.Serve the Beef and Eggplant Casserole hot, and enjoy!

Cooking Tips

• You can substitute ground beef with ground turkey or chicken for a lighter version of this casserole.
• If you prefer a spicier dish, add some red pepper flakes or cayenne pepper to the beef mixture.
• For a cheesy twist, sprinkle grated mozzarella or Parmesan cheese on top of the casserole before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave until heated through.
• Serve the Beef and Eggplant Casserole as a main dish with a side of crusty bread or a fresh green salad.