Eggplant Skillet Dinner Recipe

5 2 1
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Eggplant Skillet Dinner Recipe

Read Reviews
5 2 1
Publisher Photo
My children always enjoyed this tasty dish. It was a great way to introduce them to eggplant.—Virginia Jung, Janesville, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 tablespoon all-purpose flour
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1/4 cup chopped green pepper
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon chili powder
  • 1 small eggplant, cut into 1/2-inch slices
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded process cheese (Velveeta)
  • Grated Parmesan cheese, optional

Directions

In a skillet, brown beef with onion; drain. Sprinkle flour over beef; stir to mix. Add next five ingredients; mix well.
Season eggplant with salt and pepper; arrange slices over meat mixture. Cover and simmer for 10-15 minutes or until eggplant is tender. Sprinkle with shredded cheese; cook until cheese melts. Serve with Parmesan cheese if desired. Yield: 4 servings.
Originally published as Eggplant Skillet Dinner in Country Ground Beef 1993, p80

Nutritional Facts

1 each: 323 calories, 17g fat (9g saturated fat), 74mg cholesterol, 973mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 28g protein.

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 tablespoon all-purpose flour
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1/4 cup chopped green pepper
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon chili powder
  • 1 small eggplant, cut into 1/2-inch slices
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded process cheese (Velveeta)
  • Grated Parmesan cheese, optional
  1. In a skillet, brown beef with onion; drain. Sprinkle flour over beef; stir to mix. Add next five ingredients; mix well.
  2. Season eggplant with salt and pepper; arrange slices over meat mixture. Cover and simmer for 10-15 minutes or until eggplant is tender. Sprinkle with shredded cheese; cook until cheese melts. Serve with Parmesan cheese if desired. Yield: 4 servings.
Originally published as Eggplant Skillet Dinner in Country Ground Beef 1993, p80

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Reviews forEggplant Skillet Dinner

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MY REVIEW
caza2 User ID: 1760435 17010
Reviewed Oct. 11, 2009

"My husband loved this recipe. I made it at the lake in my electric skillet. I used my own garden fresh tomatoes in place of the tomato sauce. I simply diced them up to equal about the same amount. I included the juice from the diced tomatoes as well. I also added two cloves of minced garlic, once I added garlic powder instead. I have used both sliced mozzarella cheese and shredded mozzarella cheese either one works well. I shared some with a neighboring camper, and they loved it, asking for the recipe. The fresh tomatoes and garlic really add to the dish. I think you could use canned diced tomatoes as well. A dish we will use over and over to use up garden fresh eggplant and tomatoes."

MY REVIEW
lahood256 User ID: 3468993 202089
Reviewed Nov. 12, 2008

"not too bad! i used mozz cheese and it came out pretty good."

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