Eggplant Casserole Recipe

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Eggplant Casserole

Deanna Rodgers


This is very good and makes a good main dish, served with a garden salad and hot rolls.

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45 Min


1 Hr 30 Min


1 lb
ground beef,lean
1 c
onion, chopped
3/4 c
celery, chopped
3/4 c
green bell pepper, chopped
2 clove
garlic, minced
salt and pepper, to taste
2 medium
eggplants, peeled and cubed
1/2 c
brown or white rice,raw ( 1-1/2 cups cooked)
2 c
mozzarella cheese, shredded

Directions Step-By-Step

Soak eggplant, peeled and cubed in salt water (2 tsp. salt and water to cover)while preparing other vegetables.

Grease a 13x9 baking dish. Preheat oven to 350 degrees.
Cook 1/2 cup raw rice as directed on package. Need 1-1/2 cups cooked rice for recipe.
Brown ground beef, drain. Add onions, celery, green pepper and garlic. Add salt and pepper to taste. Simmer until vegetables are just tender.
Drain eggplant and add to ground beef mixture, simmer about 1 hour or until eggplant is tender. Add the 1-1/2 cups cooked rice. Stir gently just to mix. Pour into a 13x9 greased or sprayed baking dish. Sprinkle with the 2 cups mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes.

About this Recipe

Course/Dish: Beef, Casseroles