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Bring a large pot of water to boil and season with salt. Preheat the oven to 350.
Spray a 13 x 9" baking dish with nonstick cooking spray. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray and heat.
Once water is boiling, parboil eggplant for 4-5 minutes. When done, drain eggplant and set aside.
In your large saucepan or Dutch oven, saute onion, peppers, and garlic and cook until just softened. Season with salt and pepper. Add ground beef and cook until no longer pink. Season with salt and pepper. Add the eggplant, mushrooms, diced tomatoes with liquid, breadcrumbs and basil, oregano, onion powder and garlic powder and stir well. Bring mixture to a boil, stirring occasionally. Season with salt and pepper to taste
Transfer the beef mixture to the 13x9 baking dish and bake, covered, until the vegetables are tender, 45-50 mins.
Uncover and sprinkle the mozzarella and Parmesan cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand five minutes before serving.
Tip: Prep this recipe ahead! Prepare the recipe up to where you put the beef mixture and place it in the 13×9 pan. Cover with aluminum foil and refrigerate until ready to eat. For best cooking results, allow casserole to sit at room temperature for half an hour before baking.
Serving Size 1/6 Recipe
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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