Beef And Eggplant Casserole Recipe

Name: Beef And Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 1/2 lb. ground chuck; 1 small to medium onion, chopped; 1/2 green pepper, chopped; 2 Tbsp. olive oil; 1 Tbsp. flour; 1 tsp. salt; 1/4 tsp. oregano; 1 c. celery, chopped; 1 1/4 c. grated sharp cheese; 1 large can tomatoes, drained

Servings: persons

1 large eggplant
1 1/2 lb. ground chuck
1 small to medium onion, chopped
1/2 green pepper, chopped
2 Tbsp. olive oil
1 Tbsp. flour
1 tsp. salt
1/4 tsp. oregano
1 c. celery, chopped
1 1/4 c. grated sharp cheese
1 large can tomatoes, drained

1
Peel and slice eggplant in cubes and cook until tender with the celery (about 10 minutes).
2
Drain well in colander.
3
Brown beef in oil with onion and green pepper.
4
Drain off any excess fat.
5
Add flour and seasonings and tomatoes and simmer for 15 minutes.
6
Stir all together with cheese and bake in casserole at 350u00b0, uncovered, for 30 to 45 minutes.
7
Add additional cheese on top.
8
This is good made ahead.
9
Serve with green salad and French bread.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, 1 1/2 lb. ground chuck, 1 small to medium onion, chopped, 1/2 green pepper, chopped, and more.

Yes, Beef And Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Eggplant Casserole

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