Healthy Meal Prep
Beef and Eggplant Casserole Recipe

Beef and Eggplant Casserole


Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.


  • cooking spray
  • 1 medium eggplant, peeled and sliced into 1/4-inch rounds
  • 1 pinch salt, or more as needed
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup vegetable oil
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 medium sweet onion, sliced
  • 2 teaspoons Italian seasoning
  • salt and ground black pepper to taste
  • 1 (15 ounce) can diced tomatoes
  • 1 cup shredded Cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 cup shredded Parmesan cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
  2. 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. Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
  4. 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. 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. 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. Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

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Nutritional Information

Beef and Eggplant Casserole

Servings Per Recipe: 8
Calories: 425.8
% Daily Value *
protein: 46 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 18 %
fat: 38 %
saturated fat: 53 %
cholesterol: 22 %
vitamin a iu: 12 %
niacin equivalents: 68 %
vitamin b6: 20 %
vitamin c: 13 %
folate: 21 %
calcium: 35 %
iron: 18 %
magnesium: 17 %
potassium: 13 %
sodium: 19 %
thiamin: 28 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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