Name: Beef and Eggplant Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; Eggplant, peeled and sliced into 1/4-inch rounds - 1 medium; Salt, or more as needed - 1 pinch; Cornmeal - 1 cup; All-purpose flour - ½ cup; Paprika - 1 teaspoon; Cinnamon - 1 teaspoon; Ground ginger - 1 teaspoon; Vegetable oil - ¼ cup; Ground beef - 1 pound; Garlic, minced - 2 cloves; Sweet onion, sliced - 1 medium; Italian seasoning - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Diced tomatoes - 1 (15 ounce) can; Shredded Cheddar cheese - 1 cup; Shredded Monterey Jack cheese - ½ cup; Shredded Parmesan cheese - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Beef and Eggplant Casserole

1. Cooking spray -

2. Eggplant, peeled and sliced into 1/4-inch rounds - 1 medium

3. Salt, or more as needed - 1 pinch

4. Cornmeal - 1 cup

5. All-purpose flour - ½ cup

6. Paprika - 1 teaspoon

7. Cinnamon - 1 teaspoon

8. Ground ginger - 1 teaspoon

9. Vegetable oil - ¼ cup

10. Ground beef - 1 pound

11. Garlic, minced - 2 cloves

12. Sweet onion, sliced - 1 medium

13. Italian seasoning - 2 teaspoons

14. Salt and ground black pepper to taste - 2 teaspoons

15. Diced tomatoes - 1 (15 ounce) can

16. Shredded Cheddar cheese - 1 cup

17. Shredded Monterey Jack cheese - ½ cup

18. Shredded Parmesan cheese - 1 cup

How to cook deliciously - Beef and Eggplant Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.

2. Stage

Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.

3. Stage

Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.

4. Stage

Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.

5. Stage

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.

6. Stage

Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.

7. Stage

Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.