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Eggplant Casserole with Ground Beef

Yields6 ServingsPrep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins

This veggie packed casserole is perfect when you're craving some healthy comfort food! Prep it ahead of time to make dinner a breeze.

 1.25 lbs ground beef
 2 large eggplant, diced
 1 large onion, diced
 3 garlic cloves, minced
 1 green bell pepper, diced
 1 red bell pepper, diced
 1 cup mushrooms, chopped
 1 28 oz can diced tomatoes, with liquid
 ½ cup whole wheat breadcrumbs
 1 tsp dried basil
 1 tsp dried oregano
 ½ tsp onion powder
 ½ tsp garlic powder
 1 cup mozzarella cheese
 ¼ cup grated parmesan cheese

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.

Nutrition Facts

Serving Size 1/6 Recipe

Servings 6

Amount Per Serving
Calories 433
% Daily Value *
Total Fat 23g36%

Saturated Fat 9g45%
Total Carbohydrate 23g8%

Dietary Fiber 5g20%
Sugars 9g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.