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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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings


  • 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


  • 1. In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside.
  • 2. 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.
  • 3. 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.

Reviews for Eggplant Casserole

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Reviewed Sep. 24, 2015

"All around it was really great the only thing I added was 4 cups of white rice and 16 oz of Salsa. I put the rice down on the bottom them added the salsa then followed the rest of the recipe, it came out great."

Reviewed Aug. 11, 2015

"This was very good recipe and put leftovers in individual containers in freezer. It was a nice change from eggplant parm. I didn't think there was enough eggplant so next time I will double the eggplant. For less acid eggplant I used the white & purple eggplant. I also added parm cheese."

Reviewed Aug. 31, 2014

"We loved this recipe. This is my second time making it in two weeks. I am using eggplant, green peppers, and tomatoes from our garden."

Reviewed Jun. 10, 2013

"I have added both green and yellow squash to this dish. It reminds me a lot of Ratatouille (which my family loves) only this recipe has no frying involved which I LOVE!!"

Reviewed Jun. 5, 2012

"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 Apr. 25, 2012

"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 Oct. 6, 2011

"was to bland maybe turkey would have been better but i hate turkey i even added extra to it and it didnt help"

Reviewed Aug. 29, 2011

"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 Aug. 4, 2011

"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 Jul. 27, 2011

"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 Nov. 23, 2010

"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 Jan. 11, 2010

"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 Feb. 28, 2009

"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".


Reviewed Oct. 15, 2008

"OMG! Why would you want to make such a yummy dish taste bad by using tofu, of all things!"

Reviewed Oct. 2, 2008

"maybe we could sub tofu in place of the cancerous ground beef"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.