Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 12 large onion, chopped; ¼ cup chopped celery; 12 medium green pepper, chopped; 1 lb ground beef; ¾ cup canned tomato; ¼ teaspoon basil; ¼ teaspoon thyme; ¾ teaspoon salt; pepper; 34 lb eggplant; ¼ cup breadcrumbs; ½ cup shreddled cheddar cheese

Servings: persons

3 tablespoons olive oil
12 large onion, chopped
¼ cup chopped celery
12 medium green pepper, chopped
1 lb ground beef
¾ cup canned tomato
¼ teaspoon basil
¼ teaspoon thyme
¾ teaspoon salt
pepper
34 lb eggplant
¼ cup breadcrumbs
½ cup shreddled cheddar cheese

1
heat half of the olive oil in a large skillet add the vegetablesame and cook over low heat for 10 minutes.
2
add the beef and cook over medium heat until lightly browned pour off excess fat.
3
STIR in tomatoes and seasonings.
4
heat remaining olive oil and cook eggplant until lightly brown on both sides.
5
in a casserole dish make 2 layers each of eggplant and meat mixture.
6
mix bread crumbs with chedder cheese and sprinkle on top of casserole.
7
bake in preheated oven for 45 minutes at 350.

1636

kcal

Calories

Fat

279

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 tablespoons olive oil, 12 large onion, chopped, ¼ cup chopped celery, 12 medium green pepper, 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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