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.
Provided by ladyindigo
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
- 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 : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g
BEEF AND EGGPLANT BAKE WITH POLENTA CRUST
This looks so yummy I just have to cook it and share it with everyone. I just love winter food like this! Best served with a green salad.
Provided by lasagna-o-holic
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
- Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
- Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
- Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
- Preheat oven to moderate heat (180°C)(350°F).
- Cook eggplant on heated oiled grill plate until just browned.
- Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
- Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
- Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
- Stand 10 minutes before serving.
Nutrition Facts : Calories 583, Fat 13.9, SaturatedFat 6.3, Cholesterol 35.9, Sodium 2740.5, Carbohydrate 98.4, Fiber 10.7, Sugar 50.6, Protein 16.1
LAYERED EGGPLANT AND POLENTA CASSEROLE
Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes,, peel them by scoring an X in the bottom with a pairing knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds. This recipe is for fall weather and the coming of winter - I know I am getting ahead of myself but I want to save this, MarthaStewart.com with some tweaking.
Provided by Manami
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF degrees with rack in upper third.
- In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
- Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
- Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
- Remove sauce from heat.
- Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
- Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
- Transfer to a plate.
- Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
- Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
- Repeat with sauce and another layer of eggplant.
- Finish by dotting with remaining tomato sauce.
- Cover with foil; bake until bubbling and juicy, about 30 minutes.
- Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
- Remove from oven; let cool slightly, and serve.
Nutrition Facts : Calories 378.3, Fat 7.8, SaturatedFat 1.1, Sodium 37.6, Carbohydrate 72.6, Fiber 11.3, Sugar 7.6, Protein 9.2
BAKED EGGPLANT WITH GROUND BEEF
My grandmother made the best eggplant. I hope you enjoy.
Provided by Toni Sortino Camden
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put bread crumbs in a bowl with enough water to cover; set aside to soak.
- Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
- Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
- Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
- Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
Nutrition Facts : Calories 627.7 calories, Carbohydrate 48.1 g, Cholesterol 187.8 mg, Fat 35.5 g, Fiber 12.6 g, Protein 33 g, SaturatedFat 11.1 g, Sodium 773.2 mg, Sugar 16.2 g
More about "beef and eggplant bake with polenta crust recipes"
TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST RECIPE
From southernliving.com
5/5 (1)
- Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
- Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
- Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
EGGPLANT CASSEROLE WITH GROUND BEEF | NOT ENOUGH …
From notenoughcinnamon.com
ROASTED EGGPLANT RECIPE (THE EASIEST!) - WHOLESOME …
From wholesomeyum.com
POLENTA CAKES WITH EGGPLANT - PEEL WITH ZEAL
From peelwithzeal.com
MOROCCAN BAKED EGGPLANT WITH BEEF | RECIPETIN EATS
From recipetineats.com
BEEF AND EGGPLANT CASSEROLE - RECIPE GIRL
From recipegirl.com
RECIPES | YUMMLY
From yummly.com
TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST RECIPE
From southernliving.com
5/5 (1)Total Time 50 mins
BEEF AND EGGPLANT BAKE WITH POLENTA CRUST
From nzwomansweeklyfood.co.nz
Servings 6Total Time 1 hr 20 minsCategory Midweek Dinner
BEEF AND EGGPLANT BAKE WITH POLENTA CRUST - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
Servings 6Total Time 1 hr 20 minsCategory Midweek Dinner
50 BEST HEALTHY GROUND BEEF RECIPES FOR WEIGHT LOSS - EAT THIS …
From eatthis.com
GROUND BEEF RECIPES YOUR FAMILY WILL REQUEST AGAIN AND AGAIN
From news.yahoo.com
EASY GROUND BEEF CASSEROLES | MYRECIPES
From myrecipes.com
BAKED ZITI (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: HONEYED EGGPLANT AND POLENTA CAKE WITH ORANGE ... - KITCHN
From thekitchn.com
BEEF AND EGGPLANT BAKE WITH POLENTA CRUST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EGGPLANT PARMESAN STACKS RECIPE | MYRECIPES
From myrecipes.com
FOOD FOR THE SOUL: 27 COMFORT FOOD RECIPES TO CURE YOUR SUNDAY …
From msn.com
EGGPLANT RAGOUT WITH CREAMY POLENTA RECIPE - TASTINGTABLE.COM
From tastingtable.com
EGGPLANT STEW WITH POLENTA RECIPE - PILLSBURY.COM
From pillsbury.com
BOWL OF FOOD: BAKED EGGPLANT PARMESAN WITH CREAMY POLENTA
From joythebaker.com
BEEF AND EGGPLANT BAKE WITH POLENTA CRUST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OLD FASHIONED EGGPLANT CASSEROLE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
#time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #casseroles #main-dish #beef #oven #european #low-fat #dietary #low-cholesterol #low-calorie #healthy-2 #ground-beef #low-in-something #meat #equipment #4-hours-or-less
You'll also love