Best 6 Baked Eggplant With Ground Beef Recipes

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**Baked Eggplant with Ground Beef: A Flavorful and Versatile Dish**

Baked eggplant with ground beef is a delectable and versatile dish that combines the tender texture of eggplant with the savory richness of ground beef. This hearty and flavorful meal is a popular choice for dinner parties, potlucks, and family gatherings. The combination of eggplant and ground beef creates a harmonious balance of flavors and textures, making it a satisfying dish for all. This article provides two unique and equally delicious recipes for baked eggplant with ground beef. The first recipe features a classic combination of ground beef, eggplant, tomatoes, and mozzarella cheese, while the second recipe offers a delightful twist with the addition of feta cheese, spinach, and pine nuts. Both recipes are easy to follow and can be tailored to your personal preferences, making them perfect for any home cook. Let's dive into the culinary adventure of baked eggplant with ground beef and explore the tantalizing flavors it has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF AND EGGPLANT CASSEROLE



Beef and Eggplant Casserole image

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

Provided by ladyindigo

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h50m

Yield 8

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g

MOUSSAKA - EGGPLANT WITH GROUND BEEF (OR LAMB) AND CHEESE



Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese image

For moussaka, eggplant is cooked then layered with ground beef, tomatoes, cheddar cheese, eggs, and other seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h15m

Yield 6

Number Of Ingredients 15

2 medium eggplants
2 teaspoons salt
1 pound lean ground beef
1 (14.5 ounces) can tomatoes (drained)
1 (8 ounces) can tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
Dash cinnamon
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 1/2 cups cheddar cheese (shredded)
2 eggs (slightly beaten )

Steps:

  • Gather the ingredients.
  • Slice eggplants into 1/2-inch slices.
  • In a large kettle, boil eggplant slices 5 to 10 minutes, until tender.
  • Drain in a colander or on paper towels.
  • Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices.
  • Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water.
  • Preheat oven to 400 F. Arrange half of the drained eggplant slices in a 13 x 9 x 2-inch baking dish.
  • In a large skillet, brown ground beef ; drain off excess fat.
  • Add drained tomatoes, breaking up with a spoon.
  • Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally.
  • Spread the meat sauce mixture over the eggplant.
  • Top meat mixture with remaining eggplant slices.
  • In a medium saucepan, melt butter.
  • Stir in flour; cook, stirring, for about 1 minute. Remove from heat.
  • Gradually stir in milk; return to heat and cook until thickened, stirring constantly.
  • Add shredded cheese and continue stirring until cheese is melted and sauce is smooth.
  • Add a small portion of the mixture to the slightly beaten eggs, beating quickly, then return egg mixture to sauce in the saucepan, whisking as you pour.
  • Spoon the cheese sauce over the eggplant casserole.
  • Bake in preheated oven for 30 minutes, or until topping is set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 573 kcal, Carbohydrate 35 g, Cholesterol 189 mg, Fiber 9 g, Protein 39 g, SaturatedFat 16 g, Sodium 1532 mg, Sugar 15 g, Fat 32 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

MOM'S STUFFED EGGPLANT



Mom's Stuffed Eggplant image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Steps:

  • Preheat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
  • Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

BEEFY EGGPLANT PARMIGIANA



Beefy Eggplant Parmigiana image

I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. -Celeste Copper, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 20

1/3 cup chopped onion
1/4 cup finely chopped celery
1/8 teaspoon garlic powder
2 tablespoons canola oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup water
1/4 cup tomato paste
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 bay leaf
1 pound ground beef
1-1/2 cups all-purpose flour
1 cup buttermilk
2 medium eggplants, peeled and cut into 1/2-inch slices
Additional canola oil
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf., In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture., In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain. , Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 498 calories, Fat 33g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

Tips:

  • Select the right eggplant: Choose firm, shiny eggplants that feel heavy for their size. Avoid eggplants with blemishes or bruises.
  • Prepare the eggplant properly: Cut the eggplant into even-sized slices or cubes to ensure even cooking. Salting the eggplant helps to draw out excess moisture, resulting in a less bitter and more tender texture.
  • Use a large skillet or baking dish: This will ensure that the eggplant has enough space to cook evenly without overcrowding.
  • Cook the eggplant until it is tender: The eggplant should be soft and slightly caramelized around the edges. Overcooking the eggplant will make it mushy.
  • Don't skimp on the spices: The spices in this recipe add flavor and depth to the dish. Adjust the amount of spices to your own taste preferences.
  • Use a good quality marinara sauce: A flavorful marinara sauce will enhance the taste of the eggplant. If you have time, make your own marinara sauce using fresh tomatoes and herbs.
  • Top with plenty of cheese: The cheese will melt and become golden brown, adding a delicious cheesy crust to the eggplant.
  • Serve hot: Baked eggplant is best served hot out of the oven. It can be served as a main course or as a side dish.

Conclusion:

Baked eggplant with ground beef is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant and it is also a budget-friendly meal. This dish is sure to become a favorite in your household.

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