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Eggplant Casserole

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


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

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  • deb9962
    Dec 8, 2020

    this was a nice change for dinner. I made it as written. Next time I think I'll have noodles to pour it over. It had good flavor.

  • mamaknowsbest
    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.

  • Loves2DreamBig
    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.

  • Mydoggyhailey
    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.

  • ebaunac1
    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.

  • lovelyhannatulip
    Aug 12, 2013

    No comment left

  • Tamajm28
    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!!

  • iamcarrie
    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!

  • minnie_selah
    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.

  • donna592
    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