Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.

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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
30 mins
total:
1 hr 50 mins
Servings:
8
Yield:
1 8-inch square pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

426 calories; protein 22.8g 46% DV; carbohydrates 28.6g 9% DV; fat 24.8g 38% DV; cholesterol 66mg 22% DV; sodium 464.7mg 19% DV. Full Nutrition
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