Easy Eggplant And Beef Casserole
Serving Size / Yield
- 2 lbs. eggplant
- 3 T. olive oil
- 1 large onion, finely chopped
- 1 lb. minced beef
- 1 lb. tomatoes, chopped
- 1 T. fresh parsley, finely chopped
- 1/4 tsp. ground black pepper
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 1 T. milk
- 1 C. cheese, shredded
To make sauce, heat olive oil in a pan over high heat.
Add meat and onion and cook until well browned and all the liquid has evaporated, about 10 minutes. Add tomato and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
Remove lid, add parsley, salt, and black pepper. Taste and adjust seasoning if necessary. Simmer for 10 more minutes and then set aside.
Preheat oven to 350 degrees Fahrenheit. Cut the unpeeled eggplants into ½ inch slices. Line a baking tray with parchment paper, arrange eggplant slices in a single layer, sprinkle with salt, and bake for 15 minutes. Divide the eggplant slices into three equal parts. Place a layer of eggplant slices on the bottom of the ovenproof dish.
Spread half of the meat sauce. Add second layer of eggplant slices then the rest of the meat sauce. Finish it with the last layer of eggplant slices, and bake for 35 minutes. Lightly beat eggs, pinch of salt, and milk and pour over eggplants. Sprinkle cheese, and bake for another 10 minutes or until golden. Let it rest for five minutes before serving.