Beef and Eggplant Casserole

I had bought some eggplant the other day to make some baba ganoush. I never did, so I needed to use it up. I first roasted up the eggplant earlier in the day and when it came time to do something with it I came up with this beef and eggplant casserole.

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Slightly inspired by moussaka and partially inspired by a shepherd’s pie this casserole came out. When Walter came home and we started to eat it, his delight caused me to decide to share it on Oinkcooking. I must agree, it turned out delicious. Perfect dish for a cold day when you want something that tastes like home and will warm your insides. Try it tonight. It’s not hard to make!

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Beef and Eggplant Casserole

Ingredients:

2 eggplant, sliced in 1/2 inch thick rounds
1 pound ground beef, browned
1 onion, diced
2 garlic cloves, minced
3 cups mashed potatoes
1 cup gouda cheese, shredded
1 15oz can tomato sauce
3 tablespoons Italian seasoning
salt to taste

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Directions:

Preheat oven to 425º. 

Take eggplant, salt each piece, place in a colander, and let bitter juices drain out, about 1 hour. Rinse eggplant under water, washing off salt. Coat each in olive oil and place on half sheet pan. Place in oven and roast for 45 minutes.

While eggplant is roasting, brown ground beef. Remove from pan leaving drippings. Cook chopped onions in drippings until translucent. Add minced garlic. Cook another 2-3 minutes. Once onions are done, mix in meat and combine well. 

Reduce oven temperature to 350º.

In a baking dish, pour a small amount of tomato sauce in the bottom. Add a layer of eggplant. Then add a layer of meat mixture, and a layer of cheese. Add a layer of tomato sauce. Repeat until all ingredients are used up except for last amount of gouda. On top, add mashed potatoes then cover with the remaining cheese.

Cover and place in oven for 40-45 minutes. Remove from oven and let sit for 5 min.
Serve hot.

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Beef and Eggplant Casserole
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Ingredients
  1. 2 eggplant, sliced in 1/2 inch thick rounds
  2. 1 pound ground beef, browned
  3. 1 onion, diced
  4. 2 garlic cloves, minced
  5. 3 cups mashed potatoes
  6. 1 cup gouda cheese, shredded
  7. 1 15oz can tomato sauce
  8. 3 tablespoons Italian seasoning
  9. salt to taste
Instructions
  1. Preheat oven to 425º.
  2. Take eggplant, salt each piece, place in a colander, and let bitter juices drain out, about 1 hour. Rinse eggplant under water, washing off salt. Coat each in olive oil and place on half sheet pan. Place in oven and roast for 45 minutes.
  3. While eggplant is roasting, brown ground beef. Remove from pan leaving drippings. Cook chopped onions in drippings until translucent. Add minced garlic. Cook another 2-3 minutes. Once onions are done, mix in meat and combine well.
  4. Reduce oven temperature to 350º.
  5. In a baking dish, pour a small amount of tomato sauce in the bottom. Add a layer of eggplant. Then add a layer of meat mixture, and a layer of cheese. Add a layer of tomato sauce. Repeat until all ingredients are used up except for last amount of gouda. On top, add mashed potatoes then cover with the remaining cheese.
  6. Cover and place in oven for 40-45 minutes.
  7. Serve hot.
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2 Comments

  1. Melvis in the ATX!

    Add pine nuts to the onions as you fry them and you’ll knock it out of the park. It’s how we make in Lebanon and add a dash of cinnamon (or Basterma if you can get your hands on it) to the meat as it’s cooking.

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