Preheat oven to 375°. In a saucepan, bring 4 cups water to a boil; add eggplant. Boil until tender, 5-8 minutes. Drain and set aside.
In a large skillet, cook beef, onion and green pepper over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Add tomatoes, salt and pepper. Cook and stir until tomatoes are tender, about 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well.
Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, until heated through, 30-35 minutes.
Eggplant Casserole Tips
Do you need to peel the eggplant for an eggplant casserole?
While it's fine to leave the skin on eggplant in some dishes, the texture and flavor won’t work well here, so this recipe calls for peeled eggplant. Have a lot of eggplant on hand? Make sure our Contest-Winning Eggplant Parmesan makes it onto your dinner table.
What are some variations of eggplant casserole?
This casserole is a great way to use up your garden harvest! Add zucchini or summer squash and this dish will start reminding you of a French ratatouille. Try adding creaminess to the mix with parmesan or mozzarella when you add the milk. For even more flavor, sprinkle in fresh garden herbs.
Because the eggplant and beef are cooked, this casserole can be frozen before or after baking. If you plan to bake it to save for a later date, skip the topping—it won’t hold up well in the freezer. Here's more on how to freeze a casserole the right way.