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Eggplant Casserole Recipe

Read Reviews (12)
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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 4 cups water
  • 1 medium eggplant, peeled and cubed
  • 1-1/2 pounds ground turkey or beef
    X
    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

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.

Directions

  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.
Originally published as Eggplant Casserole in Taste of Home Ground Beef Cookbook 1999, p186

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.

Medium-Bodied Red Wine

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

Reviews for Eggplant Casserole(12)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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!!

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
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

MY REVIEW
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.

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