Eggplant Casserole

Eggplant Casserole Recipe

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Deanna Rodgers


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

★★★★★ 1 vote
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

How to Make Eggplant Casserole


  • 1Soak 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.
  • 2Cook 1/2 cup raw rice as directed on package. Need 1-1/2 cups cooked rice for recipe.
  • 3Brown ground beef, drain. Add onions, celery, green pepper and garlic. Add salt and pepper to taste. Simmer until vegetables are just tender.
  • 4Drain 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.

Printable Recipe Card

About Eggplant Casserole

Course/Dish: Beef, Casseroles