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.

1
Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hrs 50 mins
Servings:
8
Yield:
1 8-inch square pan

Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.

  2. 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.

  3. Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.

  4. 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.

  5. 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.

  6. 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.

  7. Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

Nutrition Facts (per serving)

426 Calories
25g Fat
29g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 426
% Daily Value *
Total Fat 25g 32%
Saturated Fat 11g 53%
Cholesterol 66mg 22%
Sodium 465mg 20%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 23g
Vitamin C 8mg 41%
Calcium 345mg 27%
Iron 3mg 18%
Potassium 480mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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