eggplant casserole
(2 ratings)
This is such a good and healthy for you casserole- even those that think they don't like eggplant will like this dish. A friend of mine served this at a church dinner. Of coarse I had to have the recipe, and now you can share too! I listed it as Italian, because that is what it reminds me of: I guess it has all the same elements.
(2 ratings)
yield
6 to 8 servings
prep time
30 Min
cook time
50 Min
Ingredients For eggplant casserole
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2 mdeggplants
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1/3 colive oil
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2 lbground beef, or less
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2 cchopped onion
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1/2 cchopped celery
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2 tspminced garlic, more or less to taste
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1/2 tspeach seasoned salt and pepper
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1 tspturmeric
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1/2 tspcinnamon
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1/2 tspcumin, optional
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14 ozcan crushed tomatoes, more or less to taste
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pine nuts and shredded cheese, optional
How To Make eggplant casserole
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1Cut eggplant into 1 1/2 inch slices or into 1 inch cubes- I like the slices. Peel skin, if desired. Soak eggplant pieces in salted water for 30 minutes; drain and pat real dry. Fry a few pieces of eggplant in olive oil at a time until browned; drain on toweling or paper bag, continue until all are fried;set aside for later. Spray a 9 x 13-inch baking pan; set aside. preheat oven to 325^.
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2Cook ground meat in large skillet until no longer pink, add celery, onions, garlic and seasonings and sauté for 2 minutes with the meat; add the tomatoes and eggplant, being careful to keep it whole.
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3Pour into the prepared baking pan. Bake at 325^ for about 45 minutes, sprinkle top with pine nuts and shredded cheese, if desired. Serve over cooked rice or vermicelli.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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