This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.

  • Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.

  • Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.

  • Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.

  • Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

Nutrition Facts

678 calories; protein 29.9g 60% DV; carbohydrates 31.4g 10% DV; fat 48.9g 75% DV; cholesterol 130.7mg 44% DV; sodium 1030.2mg 41% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
09/04/2016
I made this recipe using turkey chop meat and I also added mozzarella cheese. It tasted like a low carb lasagna with the eggplant taking the place of the lasagna noodles. This was delicious and tasted even better the next day. I can't wait to make it again. Read More
(4)
18 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/04/2016
I made this recipe using turkey chop meat and I also added mozzarella cheese. It tasted like a low carb lasagna with the eggplant taking the place of the lasagna noodles. This was delicious and tasted even better the next day. I can't wait to make it again. Read More
(4)
Rating: 5 stars
11/04/2014
This has great flavor! Note: I did not mention eggplant when serving this - everyone loved it. I used a 9 x 6" baking dish which made it a little thicker than probably intended - it worked well for us. (I did have a little sauce leftover but that was OK) The beaten egg on the top was a bit different for us but worked just fine. Warning this does not cut as pretty as I would like but the taste more than makes up for that. Thanks! Read More
(3)
Rating: 4 stars
10/13/2015
I've never cooked eggplant but I know that it tends to take on oil when you cook it. Even though I drained really well with paper towels it was still a little greasy but when mixed in with everything else it was fine. My family loved this dish and so did I. We just served it with some crusty garlic bread. One eggplant was not enough probably bc I used a slightly bigger casserold dish. Probably would be fine in an 8x8 dish or just buy an extra eggplant. Oh and the key is in a good quality sauce! Read More
(1)
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Rating: 5 stars
08/04/2015
My husband doesn't like eggplant but he really loved this dish! Instead of using jarred spaghetti sauce I used a a can of stewed whole tomatoes smashing the tomatoes up with a fork. I also used basil instead of oregano because that's what I had. The recipe fit nicely in a 9x6 baking dish. Definitely a keeper! Read More
(1)
Rating: 5 stars
04/28/2017
I kind of used the recipe and winged it a bit as well. That being said it was delicious! Read More
(1)
Rating: 5 stars
03/18/2019
Next time I'll use more eggplant. Read More
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Rating: 5 stars
10/04/2017
Really great idea. I altered mine slightly. My parmesan cheese had gone bad so I used vegan mozzarella. And I added baby spinach so it more like a lasagna. It was delicious. Even the kids gobbled it up. I think next time I ll do thicker slices of eggplant and more layers so it more like an eggplant lasagna. Read More
Rating: 5 stars
08/30/2019
This was delicious, I put some sliced portabellos on top of the first layer of eggplant and breaded the last layer of eggplant on top with just a few dollops of sauce with no meat on top of them. Before dinner my husband said he did not like eggplant and after dinner asked if there would be some leftovers! Read More
Rating: 4 stars
02/12/2020
Better than I expected. Pretty simple to make too! Read More