eggplant casserole
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.
prep time
30 Min
cook time
50 Min
method
---
yield
6 to 8 servings
Ingredients
- 2 medium eggplants
- 1/3 cup olive oil
- 2 pounds ground beef, or less
- 2 cups chopped onion
- 1/2 cup chopped celery
- 2 teaspoons minced garlic, more or less to taste
- 1/2 teaspoon each seasoned salt and pepper
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin, optional
- 14 ounces can crushed tomatoes, more or less to taste
- - pine nuts and shredded cheese, optional
How To Make eggplant casserole
-
Step 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^.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes