Beef And Eggplant Casserole Recipe 465 Food

BEEF AND EGGPLANT CASSEROLE

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.

BEEF & ORZO EGGPLANT CASSEROLE

Steps:

• 1. These are most of the main ingredients.
• 2. Preheat oven to 375 degrees F. Cut egg plants in half and boil until tender. Then remove pulp and chop or process in food processor & add to a large bowl
• 3. Cook Orzo until al dente according to directions on package. Drain then add to bowl with cooked eggplant. Stir to mix together.
• 4. Cook ground beef, and drain any excess liquid from skillet,
• 5. Process bread crumbs and add to bowl and stir to blend ingredients together.
• 6. Process the celery, onions and bell peppers in processor, then add the olive oil to a large skillet, heat and saute until vegetables are crisp tender. Then set aside to cool a bit before adding to bowl of other ingredients.
• 7. Add in diced tomatoes, & cooled sauteed veggies and spices then stir and blend together.
• 8. Add in one cup each the cheddar and parmesan cheese shreds. Then stir to blend together
• 9. Add in the cooked Ground Beef, and stir till completely mixed.
• 10. Spray a 9X15 size casserole dish with non stick cooking spray, then add in the eggplant mixture, & top with the remaining 1/2 cup of both cheeses. Place in preheated 375 degree F. oven and bake for 25 minutes or until casserole is hot and bubbly. Remove from oven serve with your favorite salad and a nice crusty bread.

EGGPLANT BEEF CASSEROLE

Steps:

• Brown ground beef. Remove from pan.
• Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan.
• Add flour, spices and sauce, let simmer until thickened.
• Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole dish. Add half the beef mixture, then half the cheese. Repeat layers.
• Bake at 325 degrees for 45 minutes.

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)

Steps:

• Wash the eggplant, then top and tail.
• Don't bother to peel, just cut into 1 inch thick segments.
• In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
• Place in crock pot.
• Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
• Cover and cook on low heat for 8-10 hours.
• If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
• Sprinkle minced parsley over.
• If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

BEEF AND EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350°.
• In a skillet, brown ground beef, chopped onion and green pepper; drain well.
• Add Italian Seasonings to meat mixture; add diced tomatoes.
• Mix lightly.
• Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
• Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
• Top with grated cheese and bake for 45-50 minutes.
• Let set for 5-10 minutes before serving.
• Top with grated Parmesan cheese.
• Freezes well in individual servings.

BEEF AND EGGPLANT PIE

Steps:

• Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
• Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
• In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
• Preheat oven to 375°F.
• Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender - about 5 minutes.
• Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
• Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

EGGPLANT CASSEROLE

Steps:

• Preheat oven to 275 degrees.
• Peel the eggplant and cut into 1 inch-thick slices.
• Cover with boiling, salted water and simmer for 10 minutes; drain well.
• Melt the butter, add the onions and garlic and saute until lightly browned.
• Remove stems from the mushrooms and reserve for another use.
• Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
• Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
• Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
• Cover with buttered crumbs and bake one and one-half hours.