Description
A hearty eggplant casserole layered with savory ground beef tomato sauce, tender eggplant rounds, and melted mozzarella cheese.
Ingredients
- 1 pound lean ground beef
- 2 medium eggplants, sliced into ½-inch rounds
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese, or Parmesan
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
1. Slice the eggplants into ½-inch rounds. Sprinkle with salt and let sit to draw out moisture, then pat very dry.
2. Heat olive oil in a large pan. Cook the chopped onion until softened.
3. Add the garlic and ground beef. Cook until the beef is fully browned, then drain any excess fat.
4. Stir in the tomato sauce and Italian seasoning. Simmer for 5 minutes.
5. Layer eggplant and meat sauce in a baking dish, repeating the layers and ending with sauce.
6. Sprinkle the shredded cheese over the top.
7. Bake at 375°F for 30 minutes, or until golden and bubbly.
8. Let the casserole cool slightly before serving.
Notes
Pat the eggplant very dry after salting to help prevent a soggy casserole.
Mozzarella gives a melty topping, while Parmesan adds a sharper flavor.
Letting the casserole rest before serving helps the layers set.
Nutrition
- Serving Size: 1 serving