‹ Back to Eggplant Casserole

Print Options

Eggplant Casserole Exps Ft21 13563 F 0901 1

Eggplant Casserole

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: 6 servings.
With lots of vegetables, this good-for-you eggplant casserole is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.—Marelyn Baugher, Holdredge, Nebraska

Ingredients

  • 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 2% milk
  • 1 large egg, beaten
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • 1. Preheat oven to 375°. In a saucepan, bring 4 cups water to a boil; add eggplant. Boil until tender, 5-8 minutes. Drain and set aside.
  • 2. In a large skillet, cook beef, onion and green pepper over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Add tomatoes, salt and pepper. Cook and stir until tomatoes are tender, about 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well.
  • 3. Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts

1-1/3 cups: 342 calories, 19g fat (8g saturated fat), 113mg cholesterol, 186mg sodium, 18g carbohydrate (7g sugars, 4g fiber), 25g protein.

© 2024 RDA Enthusiast Brands, LLC