Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. ground beef; 2 Tbsp. olive oil; 1 1/2 c. finely chopped onions; 2 stalks celery, chopped; 2 cloves garlic, chopped; 1/2 green pepper, chopped; 1 large eggplant, peeled and cut in 1-inch pieces; 1 (16 oz.) can stewed tomatoes; 1 (8 oz.) can tomato sauce; 1 tsp. salt; red and black pepper to taste; 1/2 c. soft bread crumbs; 1/4 lb. Swiss cheese slices

Servings: persons

3/4 lb. ground beef
2 Tbsp. olive oil
1 1/2 c. finely chopped onions
2 stalks celery, chopped
2 cloves garlic, chopped
1/2 green pepper, chopped
1 large eggplant, peeled and cut in 1-inch pieces
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
red and black pepper to taste
1/2 c. soft bread crumbs
1/4 lb. Swiss cheese slices

1
Brown meat in olive oil and add finely chopped onions, celery, garlic and green peppers.
2
Cook until onions are soft.
3
Add eggplant, tomatoes and tomato sauce.
4
Add seasonings.
5
Cover and simmer until eggplant is tender.
6
Add bread crumbs to thicken and pour into a shallow baking pan.
7
Top with Swiss cheese slices and bake in a 350u00b0 oven until cheese is melted.

462

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 13 ingredients. The key ingredients include: 3/4 lb. ground beef, 2 Tbsp. olive oil, 1 1/2 c. finely chopped onions, 2 stalks celery, chopped, and more.

Yes, 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.

Eggplant Casserole

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