Beef and Eggplant Casserole recipe
All Recipes Fruits and Vegetables Vegetables Eggplant
Ingredients
- cooking spray 1 medium eggplant, peeled and sliced into 1/4-inch rounds 1 pinch salt, or more as needed 1 cup cornmeal ½ cup all-purpose flour 1 teaspoon paprika 1 teaspoon cinnamon 1 teaspoon ground ginger ¼ cup vegetable oil 1 pound ground beef 2 cloves garlic, minced 1 medium sweet onion, sliced 2 teaspoons Italian seasoning salt and ground black pepper to taste 1 (15 ounce) can diced tomatoes 1 cup shredded Cheddar cheese ½ cup shredded Monterey Jack cheese 1 cup shredded Parmesan cheese
Nutrition Info
- 425.8 caloriescarbohydrate: 28.6 gcholesterol: 66 mgfat: 24.8 gfiber: 4.4 gprotein: 22.8 gsaturatedFat: 10.5 gservingSize: -sodium: 464.7 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Beef and Eggplant Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels, allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip, cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
Layer eggplant slices to cover bottom of the prepared pan, follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.