Beef And Eggplant Supper
A hearty, flavorful dish combining seasoned ground beef, tender eggplant, and melted Monterey Jack cheese, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Cook ground beef in a large skillet until browned, stirring often to crumble.
- Drain off excess fat and remove meat from the skillet, setting aside.
- In the same skillet, heat 1/4 cup oil and 2 tablespoons butter over medium heat.
- Add chopped onion and cook until softened.
- Stir in minced garlic and cook for another minute.
- Add cubed eggplant and cook until tender.
- Return cooked ground beef to the skillet.
- Stir in canned tomatoes, oregano, thyme, salt, and pepper.
- Cook for about 10 minutes to combine flavors.
- Meanwhile, cook macaroni according to package instructions and drain.
- Add cooked macaroni to the meat and vegetable mixture, stirring well.
- Transfer the mixture to a baking dish, sprinkle with shredded Monterey Jack cheese.
- Bake at 375°F (190°C) until cheese is melted and bubbly, about 15 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or a dollop of sour cream to the mixture before baking. If you prefer a vegetarian option, substitute the ground beef with lentils or mushrooms. You can also swap out the eggplant for zucchini or bell peppers for a different flavor profile. Adding crushed red pepper can give it a nice kick.
Serving Suggestions
This Beef And Eggplant Supper pairs beautifully with a simple green salad or garlic bread for a complete meal. Consider serving it alongside a glass of red wine to enhance the flavors. For variation, top with fresh basil or parsley before serving for an added burst of freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until hot. For best results, reheat in the oven to maintain the texture of the melted cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Eggplant Supper contains roughly 1095 calories, with 27g protein, 158g carbohydrates, and 57g fat. It is an excellent source of vitamin C (264% of the Daily Value), dietary fiber (244% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 684mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Yes, you can easily substitute ground turkey, chicken, or even plant-based meat alternatives if desired. Just keep in mind that cooking times may vary slightly depending on the type of meat used.
What can I do if I don’t have canned tomatoes?
If you don’t have canned tomatoes, you can use fresh tomatoes or tomato sauce as a substitute. About 2 cups of chopped fresh tomatoes or 1.5 cups of tomato sauce will work well. Just adjust the seasoning to taste.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire dish ahead of time, assemble it in the baking dish, and store it covered in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time when you’re ready to cook it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).