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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
Nutritional Facts 1 serving (1 each) equals 278 calories, 15 g fat (7 g saturated fat), 93 mg cholesterol, 151 mg sodium, 15 g carbohydrate, 3 g fiber, 21 g protein.
Originally published as Eggplant Casserole in Taste of Home Ground Beef Cookbook , p186
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jun. 05, 2012 by iamcarrie@aol.com
I used hot Italian sausage in place of the ground beef so it had plenty of flavor from the sausage. If I used ground beef or turkey, though, I think it would need a little more spice of some kind, maybe some hot peppers or garlic or herbs. I did add a layer of cheese under the bread crumbs, and that was good, too. Instead of one big casserole, I made several smaller ones. The bread crumbs got really crispy and that texture really added to the dish. Will definitely make this again!
Reviewed on Apr. 25, 2012 by minnie_selah
A good way to use vegetables and still be good. Sprinkling cheese over the meat and vegetables (before the bread crumbs) adds a nice flavor.
Reviewed on Oct. 06, 2011 by donna592
was to bland maybe turkey would have been better but i hate turkey i even added extra to it and it didnt help
Reviewed on Aug. 29, 2011 by suenabal
This recipe was easy to make. I used ground turkey and fresh parmesean cheese. Next time I make it I won"t cook the veggies as long since they cook during the oven time.
Reviewed on Aug. 04, 2011 by Mitzye92
I had gotten 2 eggplants at my local produce stand over the weekend and I couldn't find my recipe to make this so I made this last night. I changed the recipe up alittle bit because I didn't have fresh tomatoes. I also used ground turkey instead of beef. I used a can of Del-Monte Garlic & Basil diced tomatoes and added 1/2 c. of Ragu Spaghetti Sauce. Then I topped the casserole with a layer of Parmesan Cheese followed by the bread crumbs. Not sure you really needed the egg so I might omit that next time. Will definitely make this again.
Reviewed on Jul. 27, 2011 by kerijean
I aquired an eggplant from a friend and other than eggplant parmesean I had no idea what to do with it. I tried this recipe last night. Substituted ground turkey for beef as we don't eat beef anymore and used a can of tomatoes. Added a bit of fresh shredded parmesean and italian seasoning. Very Good! I think next time I might add some cooked pasta such as small shells or even rotini before baking. It needed something more than slightly mushy veggies. Otherwise taste was great and very easy to prepare.
Reviewed on Nov. 23, 2010 by DKallas
My family doesn't like vegetables and wouldn't eat eggplant if they knew it was in it. I chopped the piece smaller than suggested and they loved it!
Reviewed on Jan. 11, 2010 by lenora43
Use ground turkey instead of beef. I also used a can of tomatoes diced since it's winter, and I added some basil and grated cheeses as well.
Reviewed on Feb. 28, 2009 by simmonsmariko
Tofu added to other ingredients absorbs those flavors whether its a casserole or stir fry. The cultures who have a high consumption of tofu have no word for "hot flashes".Grannysan
Tofu added to other ingredients absorbs those flavors whether its a casserole or stir fry. The cultures who have a high consumption of tofu have no word for "hot flashes".
Grannysan
Reviewed on Oct. 15, 2008 by AliPegasus
OMG! Why would you want to make such a yummy dish taste bad by using tofu, of all things!
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