Forktionary

Beef And Eggplant Aubergine Casserole Recipe

This hearty and comforting Beef and Eggplant Aubergine Casserole is perfect for family dinners or special occasions! Individually portioned for easy freezing and reheating, this recipe is a freezer-friendly lifesaver. Enjoy tender beef, savory eggplant, and a creamy, cheesy topping – a delicious and satisfying meal any time of year.

Prep Time 30 mins
Cook Time 68 mins
Calories 344 kcal
Protein 53g
Rating 5.0 (1 Reviews)
Beef And Eggplant Aubergine Casserole 110

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Eggplant Aubergine Casserole

  • 1 lb ground beef
  • 1 medium chopped onion
  • 1 green bell pepper (chopped)
  • hot sauce to taste (start with 1/2 teaspoon and adjust)
  • 1 tbsp Italian seasoning
  • 2 medium eggplants (sliced 1/4 inch thick)
  • 1 (28 ounce) can diced tomatoes
  • 1 cup stuffing mix
  • 1 (10.75 ounce) can cream of celery soup
  • 1 cup milk
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • freshly grated Parmesan cheese (optional)
  • cooking spray

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How to Make Beef And Eggplant Aubergine Casserole

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, brown 1 lb ground beef, 1 medium chopped onion, and 1 green bell pepper (chopped).
  3. Drain off any excess grease.
  4. Stir in 1 tbsp Italian seasoning.
  5. Add 1 (28 ounce) can diced tomatoes, undrained.
  6. Mix gently to combine.
  7. In a separate bowl, whisk together 1 (10.75 ounce) can cream of celery soup, hot sauce to taste (start with 1/2 teaspoon and adjust), and 1 cup milk.
  8. Lightly grease a 9x13 inch baking dish with cooking spray.
  9. Spread about 1/4 cup of the meat sauce in the bottom of the prepared baking dish.
  10. Layer 2 medium eggplants (sliced 1/4 inch thick) over the meat sauce.
  11. Top with half of the remaining meat mixture, then add 1 cup of your favorite stuffing mix.
  12. Pour half of the cream of celery soup mixture over the stuffing.
  13. Repeat layers: eggplant, remaining meat mixture, remaining stuffing, and remaining soup mixture.
  14. Top with 1 cup shredded mozzarella cheese.
  15. Bake for 45-50 minutes, or until bubbly and heated through.
  16. Let stand for 5-10 minutes before serving.
  17. Garnish with freshly grated Parmesan cheese (optional).

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

25g

Fat

45g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes The Americas American

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Casseroles Main Dish Beef Oven European Italian One Dish Meal Meat Equipment 4 Hours Or Less