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Eggplant Casserole Recipe

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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
Recommended: 13x9 Casserole Recipes
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 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

Nutritional Facts

1 each: 278 calories, 15g fat (7g saturated fat), 93mg cholesterol, 151mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 21g 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

Medium-Bodied Red Wine

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


Reviews for Eggplant Casserole

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (9)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
mamaknowsbest User ID: 5826120 254689
Reviewed Sep. 27, 2016

"This is a great dish for those who are wanting to cut back on casseroles with noodles or potatoes. The heartiness of this vegetable packed dish will fill up anyone! Give it a little more kick by using Italian sausage. As a volunteer field editor for taste of home magazine I enjoy recipes that use lots of fresh ingredients."

MY REVIEW
Loves2DreamBig User ID: 7375449 233410
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."

MY REVIEW
Mydoggyhailey User ID: 8481204 231089
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."

MY REVIEW
ebaunac1 User ID: 7964228 74664
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."

MY REVIEW
Tamajm28 User ID: 5801811 88750
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
iamcarrie@aol.com User ID: 1434071 29269
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
minnie_selah User ID: 4092856 33460
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
donna592 User ID: 6259614 75909
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
suenabal User ID: 5243167 29126
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."

MY REVIEW
Mitzye92 User ID: 1832519 82363
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."

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