BAKED EGGPLANT WITH GROUND BEEF
My grandmother made the best eggplant. I hope you enjoy.
Provided by Toni Sortino Camden
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put bread crumbs in a bowl with enough water to cover; set aside to soak.
- Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
- Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
- Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
- Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
Nutrition Facts : Calories 627.7 calories, Carbohydrate 48.1 g, Cholesterol 187.8 mg, Fat 35.5 g, Fiber 12.6 g, Protein 33 g, SaturatedFat 11.1 g, Sodium 773.2 mg, Sugar 16.2 g
MOUSSAKA - EGGPLANT WITH GROUND BEEF (OR LAMB) AND CHEESE
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
GROUND BEEF WITH EGGPLANT
This is a hearty dish for cold nights. It has strong Italian flavors of tomato, oregano and bacon, a little reminiscent of sausage. Serve over wide egg noodles, your favorite pasta, or with garlic bread. Wine suggestions: red Bordeaux or domestic claret.
Provided by Cooking Beast
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Select your eggplant! Experts say the ones with the ovals at the bottom are females of the species, and they are supposed to taste better. (No, I'm not making this up.).
- 2, In salted boiling water, cook eggplant to soften it up for 5 minutes. Or, alternatively, just cook it in the microwave for 10-15 minutes. It's easier.
- 3. In a 6-quart casserole dish, render bacon until crisp; drain and reserve. In the remaining bacon fat, cook onions and garlic until onion is translucent. Drain off excess fat. Add meat and brown.
- 4. Combine tomatoes, a 6-oz can of tomato paste, and seasonings. Mix flour and water in separate dish until smooth, then add to tomato sauce mixture. Now add meat mixture, stirring to blend.
- 5. In casserole, add alternate layers of eggplant and meat mixture. Top with reserved bacon bits and grated cheese. Bake, uncovered, at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 492.7, Fat 34.2, SaturatedFat 12.9, Cholesterol 112.7, Sodium 857.8, Carbohydrate 16.8, Fiber 5.1, Sugar 7.6, Protein 29.9
SPICED GROUND BEEF AND GRILLED JAPANESE EGGPLANTS WITH MAPLE SYRUP SAUCE
Steps:
- For the spiced ground beef:
- Heat the oil in a cast-iron pan, or heavy-bottomed pan over medium-high heat. Place the beef in the pan, breaking up pieces and cook until the moisture has evaporated and beef is browned, about 10 minutes. Stir in the onion and red pepper. Once the onion and red peppers have softened, add the garlic powder, cumin, and cayenne, stir to incorporate. Stir in the parsley, green chile, and lime juice. Remove pan from heat and season with salt and pepper.
- For the maple syrup sauce:
- Place the lime zest, garlic, salt, 2 tablespoons pepper, maple syrup, and vinegar in a pot and warm over medium heat. Transfer the sauce to a bowl.
- For the grilled Japanese eggplants:
- Heat a grill to medium heat. Drizzle the oil over the eggplant quarters and season with salt and pepper. Place the eggplant on the grill and cook on all sides. Once the eggplant are tender, place in a pan and coat with the warmed Maple Syrup Sauce; toss to coat.
BEEFY EGGPLANT AND RICE CASSEROLE
This is a one dish meal created when eggplants where abundant in the garden and the other ingredients were in the fridge waiting for me to do something with them.
Provided by MacChef
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef with salt and pepper and half tsp italian seasoning. Add onion, celery and garlic and cook til soft.
- Stir in rice.*If rice was leftover and a little dry, add a little water or beef broth to refresh. Pour into bowl and set aside.
- Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. Cook until softened and slightly browned. Add marinara sauce and cook additional 3-5 minutes. Pour over meat and rice mixture and combine.
- Pour casserole into a 9x13 baking pan and top with cheese.
- Bake at 350 until warmed through and cheese is melted and bubbly about 20 minutes.
Nutrition Facts : Calories 305.1, Fat 8.9, SaturatedFat 2.8, Cholesterol 36.9, Sodium 645.5, Carbohydrate 39.3, Fiber 3.3, Sugar 13.3, Protein 16.3
EGGPLANT "MEATBALLS"
I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 24 "meatballs"
Number Of Ingredients 11
Steps:
- Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
- Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
- Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
- Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
- Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
- Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.
BEEF AND EGGPLANT CASSEROLE
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
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
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