Junior League Tea Room Eggplant Supreme
A hearty baked casserole combining seasoned ground beef, tender eggplant, Spanish rice, and melted Cheddar cheese, perfect for comfort food lovers and family dinners.
Ingredients
Instructions
- Brown the ground beef and chopped onion in a skillet.
- Drain excess fat and set aside.
- Peel and dice the eggplant.
- Cook the eggplant in boiling salted water until tender, then drain.
- In a mixing bowl, combine the cooked ground beef, eggplant, Spanish rice, tomatoes, and drained mushrooms.
- Pour the mixture into a greased 1 1/2-quart casserole dish.
- Sprinkle grated Cheddar cheese on top.
- Bake at 350°F for 1 hour or until golden brown.
Tips & Substitutions
To enhance flavor, consider adding spices like garlic or Italian seasoning to the ground beef while browning. If you don't have Spanish rice, you can substitute with regular cooked rice mixed with some salsa for a similar taste. For a healthier twist, try using ground turkey instead of beef. Remember to salt the boiling water for the eggplant to help retain its flavor.
Serving Suggestions
This dish pairs beautifully with a side salad or crusty bread to soak up the delicious sauce. For a complete meal, consider serving it alongside roasted vegetables or a light pasta dish. It can also be a fantastic centerpiece when hosting a gathering, and complements perfectly with Bernadine'S Cheese Ball for appetizer options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for 1-2 minutes or until heated through. For the best texture, you can also reheat in the oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Junior League Tea Room Eggplant Supreme contains roughly 349 calories, with 16g protein, 34g carbohydrates, and 18g fat. It is an excellent source of vitamin D (149% of the Daily Value), vitamin C (38% of the Daily Value), and protein (32% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 622mg per serving (27% 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 dish ahead of time?
Yes, you can prepare the casserole up to the baking step. Cover it tightly and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
What can I use instead of eggplant?
If eggplant isn't available, zucchini or yellow squash can be great substitutes. They provide a similar texture and absorb flavors well. Just slice them and cook until tender as you would with the eggplant.
Is this dish suitable for freezing?
Absolutely! You can freeze the unbaked casserole for up to 2 months. Make sure to cover it well with foil or plastic wrap. When ready to bake, thaw it overnight in the fridge and bake as directed. This makes it a great option for meal prep.
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).