Beef and Eggplant Casserole Recipe

Beef and Eggplant Casserole is a hearty and flavorful dish that combines tender beef, eggplant, and a rich tomato sauce. The beef is browned and then simmered with onions, garlic, and spices to create a savory base. Sliced eggplant is layered on top of the beef, and the casserole is baked until the eggplant is tender and the flavors have melded together. This comforting casserole is perfect for a family dinner or potluck gathering.

3.9
17 Rating -
Rate
Non Vegdiet
1hr 20minstotal
30minsPrep
50minsCook
1hr 20m.total
30m.Prep
50m.Cook
Beef and Eggplant Casserole
plan
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ingredients serve

Ingredients for Beef and Eggplant Casserole Recipe

  • 1/10 pound Ground Beef
  • 1/10 Onion, Diced
  • 1/5 cloves Cloves Garlic, Minced
  • 1/10 cup Tomato Sauce
  • 1/10 can Diced Tomatoes, Undrained
  • 1/5 tablespoon Tomato Paste
  • 1/10 teaspoon Italian Seasoning
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/5 Medium Eggplants, Sliced
  • 1/5 tablespoon Olive Oil, Divided
  • as per your need Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
219
calories per serving
17 g Fat12 g Protein5 g Carbs1 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    12g
  • Carbs
    5g
  • Fiber
    1g

MacroNutrients

  • Carbs
    5g
  • Protein
    12g
  • Fiber
    1g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    45mg
  • Iron
    2mg
  • Vitamin A
    261mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    171mg
  • Selenium
    8mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp