Ground Beef And Eggplant Casserole
A hearty casserole combining tender eggplant, savory ground beef, and fresh vegetables topped with toasted bread crumbs, perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Cook eggplant in salted water until tender.
- Saute chopped onion, celery, and green pepper in a little margarine.
- Mix cooked and drained ground beef, cooked eggplant, and sauteed vegetables together.
- Add salt and pepper to taste.
- Put the mixture into a buttered casserole dish.
- Dollop chopped fresh tomatoes over the mixture and sprinkle with butter-toasted bread crumbs.
- Sprinkle a few bread crumbs on top.
- Bake at 350°F until hot through, about 20 minutes or longer.
Tips & Substitutions
For a creamier texture, consider adding a layer of ricotta or cottage cheese before baking. If you don't have eggplant, zucchini can be a great substitute. Using fresh herbs like basil or oregano can elevate the dish's flavor. You can also add some grated cheese on top for a cheesy crust, which pairs beautifully with this ground beef and eggplant casserole.
Serving Suggestions
This casserole is delightful on its own but can be served with a side salad or crusty bread for a complete meal. A light vinaigrette salad complements the dish nicely. For a heartier option, pair it with garlic bread or steamed vegetables. It’s also great with a dollop of sour cream or Greek yogurt on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the casserole with foil to prevent it from drying out, and heat in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Ground Beef And Eggplant Casserole contains roughly 1053 calories, with 17g protein, 50g carbohydrates, and 89g fat. It is an excellent source of vitamin C (68% of the Daily Value), protein (33% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1300mg per serving (57% 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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking stage, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I use frozen eggplant for this recipe?
While fresh eggplant is recommended for the best texture, you can use frozen eggplant if thawed and drained well. Just make sure to adjust the cooking time as frozen vegetables may retain more moisture.
What can I serve as a side dish with this casserole?
A simple green salad with a light dressing pairs wonderfully with this dish. Roasted vegetables or a side of garlic bread can enhance your meal as well. For a comforting touch, you might also consider serving it with mashed potatoes or rice.
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).