Layered Eggplant Hamburger Casserole recipe
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Ingredients
- 1 ½ pounds lean ground beef 2 onions, chopped 2 cloves garlic, minced 1 (6 ounce) can tomato paste 2 ¼ cups water 1 (14.5 ounce) can peeled and diced tomatoes ⅓ cup dried parsley 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried basil 1 eggplant 1 onion, sliced ½ cup dry bread crumbs 1 cup grated Parmesan cheese
Nutrition Info
- 495 caloriescarbohydrate: 26.5 gcholesterol: 99.8 mgfat: 29.2 gfiber: 6.8 gprotein: 31.4 gsaturatedFat: 12.5 gservingSize: -sodium: 739.1 mgsugar: 10.4 gtransFat: : -unsaturatedFat: : -
Directions Layered Eggplant Hamburger Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.