LAYERED EGGPLANT HAMBURGER CASSEROLE

Layered Eggplant Hamburger Casserole image

Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.

Provided by Mari

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 6

Number Of Ingredients 14

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Ingredients

1 ½ pounds lean ground beef
2 onions, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
2 ¼ cups water
1 (14.5 ounce) can peeled and diced tomatoes
⅓ cup dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 eggplant
1 onion, sliced
½ cup dry bread crumbs
1 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g