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Eggplant Casserole

 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
8 ServingsPrep: 20 min. Bake: 30 min.


  • 4 cups water
  • 1 medium eggplant, peeled and cubed
  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.

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Eggplant Casserole (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.