Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, sliced; 2 tablespoons salt; 2 tablespoons olive oil; 1 lb ground beef; 1 onion, sliced; 2 yellow squash, sliced; 12 lb mushroom, sliced; 1 (16 ounce) jar marinara sauce; 2 cups low fat cottage cheese; 8 ounces shredded mozzarella cheese; ½ cup parmesan cheese

Servings: persons

1 eggplant, sliced
2 tablespoons salt
2 tablespoons olive oil
1 lb ground beef
1 onion, sliced
2 yellow squash, sliced
12 lb mushroom, sliced
1 (16 ounce) jar marinara sauce
2 cups low fat cottage cheese
8 ounces shredded mozzarella cheese
½ cup parmesan cheese

1
Salt the eggplant and leave in a collander for 1 hour.
2
After the hour is up, wipe off extra moisture and layer the eggplant slices on a cookie sheet; brush with olive oil.
3
Bake at 400 degrees for approximately 15 minutes, until eggplant is soft and slightly browned.
4
Brown the ground beef and drain.
5
Saute the onion, squash, and mushrooms until softened.
6
In a Dutch oven, layer the eggplant, beef, squash, mushrooms, sauce, cottage cheese, and mozzarella cheese in equal layers (depending on the size of your Dutch oven.
7
Finish with parmesan cheese.
8
Bake at 350, covered, for 20 minutes.
9
Remove the lid and bake for another 20 minutes, or until cheese is melted and the browning you want is achieved.
10
Serve warm.
11
Yum.

1110

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 eggplant, sliced, 2 tablespoons salt, 2 tablespoons olive oil, 1 lb ground beef, 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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