Eggplant Casserole

Pat Duran


This is such a good and healthy for you casserole- even those that think they don't like eggplant will like this dish. A friend of mine served this at a church dinner.
Of coarse I had to have the recipe, and now you can share too!
I listed it as Italian, because that is what it reminds me of: I guess it has all the same elements.

★★★★★ 2 votes
6 to 8 servings
30 Min
50 Min


2 medium
1/3 c
olive oil
2 lb
ground beef, or less
2 c
chopped onion
1/2 c
chopped celery
2 tsp
minced garlic, more or less to taste
1/2 tsp
each seasoned salt and pepper
1 tsp
1/2 tsp
1/2 tsp
cumin, optional
14 oz
can crushed tomatoes, more or less to taste
pine nuts and shredded cheese, optional


1Cut eggplant into 1 1/2 inch slices or into 1 inch cubes- I like the slices. Peel skin, if desired.
Soak eggplant pieces in salted water for 30 minutes; drain and pat real dry.
Fry a few pieces of eggplant in olive oil at a time until browned; drain on toweling or paper bag, continue until all are fried;set aside for later.
Spray a 9 x 13-inch baking pan; set aside.
preheat oven to 325^.
2Cook ground meat in large skillet until no longer pink, add celery, onions, garlic and seasonings and sauté for 2 minutes with the meat; add the tomatoes and eggplant, being careful to keep it whole.
3Pour into the prepared baking pan. Bake at 325^ for about 45 minutes, sprinkle top with pine nuts and shredded cheese, if desired.
Serve over cooked rice or vermicelli.

About Eggplant Casserole

Course/Dish: Beef, Casseroles
Regional Style: Italian
Other Tags: Quick & Easy, Healthy