Eggplant Cheese Bake

Eggplant Cheese Bake

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The light texture of the eggplant and the chunky beefy bottom fill this casserole with a variety of flavors. Enjoy this casserole with garlic bread.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 1 large eggplant, sliced
  • olive oil
  • salt
  • pepper
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 quart tomato sauce
  • 3 tablespoon chives, minced
  • 3 tablespoons parsley, minced
  • 1 tablespoon thyme
  • 12oz heavy cream
  • 4oz parmesan cheese, grated
  • 5oz mozzarella cheese, shredded

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Directions

Preheat the oven to 375F. Season the eggplant with salt and pepper. Brush lightly with oil and set sauté the eggplant on a skillet until both sides are golden brown. Remove from heat and set aside. Using the same skillet, cook the beef and onion, breaking up big chunks and cooking until no longer pink. Drain the meat and set aside. Place the heavy cream into a saucepan and bring to a simmer. Reduce to 1 cup and stir in half of the parmesan cheese and chopped herbs. Season with a pinch of salt and pepper. Grease a baking pans and place half of the eggplant in a single layer at the bottom. Cover with meat, a layer of tomato sauce and heavy cream mixture. Continue the layers until finished. Bake uncovered for 25-30 minutes, or until browned and bubbling. Let rest for 10 minutes before serving.

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