EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
LAYERED EGGPLANT HAMBURGER CASSEROLE
Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
Provided by Mari
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g
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
HAMBURG EGGPLANT CASSEROLE
from darlene kossman old recipe looks great says its from mrs harvey krugman lynch ne would be good served over pasta
Provided by Dienia B.
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- chop onion.
- chop bell pepper
- chop celery.
- saute in butter
- add ground beef.
- and brown
- add small can tomato paste.
- peel eggplant
- slice about 3/4 inch thick
- alternate layers of raw eggplant and meat mixture starting with meat.
- make layers of meat scant
- top with grated cheese
- the recipe says cheese slices
- bake covered at 350 for 30 minutes.
Nutrition Facts : Calories 327.4, Fat 20.3, SaturatedFat 8.6, Cholesterol 84.7, Sodium 280.9, Carbohydrate 13.6, Fiber 5.4, Sugar 6.7, Protein 23.6
EGGPLANT BEEF CASSEROLE
An easy casserole dish. I don't remember where I found the recipe, but I've had it for several years.
Provided by AndreaVT96
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef. Remove from pan.
- Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan.
- Add flour, spices and sauce, let simmer until thickened.
- Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole dish. Add half the beef mixture, then half the cheese. Repeat layers.
- Bake at 325 degrees for 45 minutes.
Nutrition Facts : Calories 237, Fat 12.3, SaturatedFat 6, Cholesterol 67.3, Sodium 537.7, Carbohydrate 8.2, Fiber 2.5, Sugar 3.7, Protein 23.2
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