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Eggplant Casserole Recipe

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

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Eggplant Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Directions

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. Yield: 8 servings.

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