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Eggplant Casserole

Total Time

Prep: 20 min. Bake: 30 min.

Makes

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
Eggplant Casserole Recipe photo by Taste of Home

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 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 the 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 not longer pink, 6-8 minutes, breaking 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.

Eggplant Casserole Tips

Do you need to peel the eggplant for an eggplant casserole?

While it's fine to leave the skin on eggplant in some dishes, the texture and flavor won’t work well here, so this recipe calls for peeled eggplant. Have a lot of eggplant on hand? Make sure our Contest-Winning Eggplant Parmesan makes it onto your dinner table.

What are some variations of eggplant casserole?

This casserole is a great way to use up your garden harvest! Add zucchini or summer squash and this dish will start reminding you of a French ratatouille. Try adding creaminess to the mix with parmesan or mozzarella when you add the milk. For even more flavor, sprinkle in fresh garden herbs.

What can you serve with eggplant casserole?

For a heartier main dish, serve your eggplant casserole over rice or noodles. This Mushroom & Peas Rice Pilaf will pair well, or look for inspiration among our best rice sides.

Can you freeze this eggplant casserole?

Because the eggplant and beef are cooked, this casserole can be frozen before or after baking. If you plan to bake it to save for a later date, skip the topping—it won’t hold up well in the freezer. Here's more on how to freeze a casserole the right way.

Maggie Knoebel, Taste of Home Culinary Assistant

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.

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