Best Beef And Eggplant Casserole Recipes

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BEEF AND EGGPLANT CASSEROLE



Beef and Eggplant Casserole image

Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.

Provided by ladyindigo

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h50m

Yield 8

Number Of Ingredients 18

cooking spray
1 medium eggplant, peeled and sliced into 1/4-inch rounds
1 pinch salt, or more as needed
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ cup vegetable oil
1 pound ground beef
2 cloves garlic, minced
1 medium sweet onion, sliced
2 teaspoons Italian seasoning
salt and ground black pepper to taste
1 (15 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
  • Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
  • Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
  • Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
  • Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
  • Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g

BEEF AND EGGPLANT (AUBERGINE) CASSEROLE



Beef and Eggplant (Aubergine) Casserole image

This is an excellent dish for freezing. I do individual servings for easy defrosting and heating. Hearty dinner for families and guests.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h8m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 yellow onion, chopped
1 green pepper, diced
hot sauce, to taste
1 tablespoon crushed Italian spices
1 medium eggplant, peeled and sliced into 3/8 inch slices
1 (15 ounce) can of diced Italian tomatoes, drained
2 1/2 cups cornbread stuffing mix
1 (10 3/4 ounce) can cream of celery soup
1 cup milk
salt and pepper
1 1/2 cups mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated

Steps:

  • Preheat oven to 350°.
  • In a skillet, brown ground beef, chopped onion and green pepper; drain well.
  • Add Italian Seasonings to meat mixture; add diced tomatoes.
  • Mix lightly.
  • Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
  • Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
  • Top with grated cheese and bake for 45-50 minutes.
  • Let set for 5-10 minutes before serving.
  • Top with grated Parmesan cheese.
  • Freezes well in individual servings.

EGGPLANT AND BEEF CASSEROLE



Eggplant and Beef Casserole image

Many people don't know what to do with eggplant, but it's a great vegetable. This is from a friend back home. I can get my husband to eat eggplant this way. Picture from pinterest.com.

Provided by Sharon Whitley

Categories     Casseroles

Time 50m

Number Of Ingredients 9

1 medium-large eggplant
1 lb hamburger
1 small onion, chopped
1 egg, beaten
1 1/2 c canned tomatoes
2 Tbsp melted butter or bacon drippings
1 1/2 c bread crumbs
salt and pepper to taste
1 1/2 c grated american cheese (or cheese of your choice)

Steps:

  • 1. Peel eggplant, cut in small cubes and cook in salted water for 8-10 minutes. Drain. While eggplant is cooking, brown hamburger and chopped onion. Salt and pepper to taste. Drain off all excess fat.
  • 2. To the drained eggplant, stir in egg and bread crumbs. Combine with meat mixture and tomatoes, mixing well. Pour into very lightly greased baking dish. Top with grated cheese to your taste. Bake in covered dish at 350 for 30 minutes.

EGGPLANT AND BEEF CASSEROLE



EGGPLANT AND BEEF CASSEROLE image

Categories     Beef

Yield 8 servings 1 pyrex

Number Of Ingredients 14

3/4 cup milk
1 egg, beaten
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 - 1 1/2 pounds eggplant, peeled and cut into 1/2-inch-thick slices
3 tablespoons vegetable oil
1 pound lean ground beef
1 large green sweet pepper, chopped (1 cup)
1 medium onion, chopped (3/4 cup)
1 15 ounce can tomato sauce
1 8 ounce can tomato sauce
1 1/2 teaspoons dried Italian seasoning, crushed
2 cups shredded Italian-blend cheese (8 ounces)

Steps:

  • 1. Grease a 3-quart rectangular baking dish; set aside. In a small bowl combine milk and egg. In a shallow dish combine flour, salt, and black pepper. 2. Dip eggplant slices into egg mixture; coat with flour mixture. In a 12-inch skillet heat oil over medium heat. Add several of the eggplant slices; cook about 4 minutes or until golden brown, turning once. Repeat with remaining eggplant slices, adding more oil if necessary. Drain on paper towels. 3. Preheat oven to 350 degrees F. In a large skillet cook ground beef, sweet pepper, and onion until meat is brown, using a wooden spoon to break up meat as it cooks; drain off fat. Stir the two cans of tomato sauce and the Italian seasoning into meat mixture. 4. Layer half of the eggplant slices in the prepared baking dish, cutting slices to fit. Spread with half of the meat mixture; sprinkle with half of the cheese. Repeat layers. Cover dish with foil. 5. Bake for 20 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. Let stand for 10 minutes before serving.

BEEF AND EGGPLANT CASSEROLE RECIPE - (4.6/5)



Beef and Eggplant Casserole Recipe - (4.6/5) image

Provided by BobN

Number Of Ingredients 9

3 tbsp olive oil, divided
2 eggplants, thinly sliced
1 garlic clove, minced
1 lb extra lean ground beef
3/4 cup marinara sauce
salt and pepper to taste
About half a bunch of fresh basil, leaves chopped
1 cup grated parmesan
1 cup grated light mozzarella

Steps:

  • Preheat oven to 350F. Heat a large non-stick skillet over medium-high heat. When hot, add 1 tbsp olive oil and cook eggplant slices for about 5 minutes on each side and set aside. Cook them in batches and add some olive oil when necessary. While eggplants are cooking, prepare the beef mixture. Heat another skillet over medium heat and add 1 tbsp olive oil. Cook garlic for about 1 minute (do not let it brown), then add ground beef and break it into pieces with a wooden spatula. Cook for about 5 minutes and add marinara sauce. Stir well and cook another 5 minutes. Season with salt and pepper. Remove from heat and add basil. Drain excess liquid to make sure you don't end up with a soggy casserole. In a baking dish (I used a square baking dish), arrange one layer of eggplant, one layer of beef mixture and one layer of parmesan cheese. Repeat (eggplant, then beef, then parmesan) and finish with a layer of eggplant. Top with mozzarella cheese and bake for 25 minutes or until cheese is golden brown and starts to be crispy. Serve immediately.

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