Thursday, September 27, 2012

Eggplant Casserole

(loosely based on a recipe from

1 large eggplant, peeled and cubed (at least a pound)
1 1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 14-oz can diced tomatoes, (or 3 medium tomatoes, chopped)
salt and pepper to taste
1/2 cup cream (or half and half or milk)
2 eggs, beaten

In a large skillet or Dutch oven, cook beef, onion, eggplant and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 10 minutes or until the eggplant is done. Remove from the heat.

In a small bowl, mix the milk and eggs, then add to the meat and veggies and mix well. Transfer to a greased 9” square baking dish. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and bubbling.

The original recipe called for sprinkling some buttered breadcrumbs on top before baking, but I don’t bother with that. Some grated Parmesan would be good instead.

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