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
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
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    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

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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
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"

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