Total TimePrep: 20 min. Bake: 30 min.
- 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
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside.
- 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.
- 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.
Nutrition Facts1 each: 278 calories, 15g fat (7g saturated fat), 93mg cholesterol, 151mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 21g protein.
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.
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.
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.
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.
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!!
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!
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.
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
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.
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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