Eggplant Casserole

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.4
  • Total Fat: 13.4 g
  • Cholesterol: 138.1 mg
  • Sodium: 906.4 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 39.8 g

View full nutritional breakdown of Eggplant Casserole calories by ingredient
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Number of Servings: 4


    4 cups water
    1 medium eggplant, peeled and cubed
    1 1/2 pounds ground beef
    1 medium onion, chopped
    1 medium green pepper, chopped
    1 can diced tomatoes
    salt and pepper to taste
    1/2 cup milk
    1 egg, beaten
    2 tsp italian seasoning
    1 tsp ground garlic


Preheat oven to 375. In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside on a paper towel. In a skillet, cook beef, onion, and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper, garlic, and italian seasoning. Cook and stir for 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well. Transfer to a greased baking dish and top with cheese. Bake uncovered for 30 minutes or until heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESSANNIE12.

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Member Ratings For This Recipe

  • Very Good
    I saw this recipe first on Changes I made: Only 1 lb of beef, 1 cup no-salt added pasta sauce instead of tomatoes, used feta cheese and added a few more spices. I didn't peel the eggplant and instead of boiling I sauteed it for a bit in with the other vegetables. - 10/26/11

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  • Good
    I made this for supper tonight and it was good but, I do have some issues with it. It is VERY runny. I drained things well and followed the directions to the letter yet still there is loads of water in it. I do think it tastes great though so I plan to make it again just change it up a bit. - 12/8/08

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