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Ground Beef/Eggplant Casserole

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Submitted by vickyv

Ground Beef/Eggplant Casserole recipe

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 1
EACH EGGPLANT *
79
CUP ML VEGETABLE OIL
1 453.6
POUND G GROUND BEEF
2 473
CUPS ML ONIONS
chopped
16 462.4
OUNCES ML/G TOMATOES, CANNED, WHOLE, PEELED
cut up *
79
CUP ML RICE
uncooked
1 ½ 7.5
TEASPOONS ML GARLIC SALT
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Peel eggplant; cut in 1” slices.

Lightly brown eggplant slices in hot oil in a large skillet.

Remove from skillet. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned.

Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil.

Place half of eggplant slices in greased 2½ quart casserole.

Top with half of beef mixture.

Repeat layers. Cover and bake at 350℉ (180℃) degrees for 1 hour.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 354 62% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 459mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 39g
Vitamin A 1% Vitamin C 8%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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