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Eggplant Casserole

With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.—Marelyn Baugher, Holdredge, Nebraska
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 4 cups water
  • 1 medium eggplant, peeled and cubed
  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 medium tomatoes, chopped
  • Salt and pepper to taste
  • 1/2 cup milk
  • 1 egg, beaten
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside.
  • In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well.
  • Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts
1 each: 278 calories, 15g fat (7g saturated fat), 93mg cholesterol, 151mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 21g protein.

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