Real Recipes From Real Home Cooks ®

eggplant casserole

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 ratings)
yield 6 to 8 servings
prep time 30 Min
cook time 50 Min

Ingredients For eggplant casserole

  • 2 md
  • 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

How To Make eggplant casserole

  • 1
    Cut 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^.
  • 2
    Cook 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.
  • 3
    Pour 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.

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