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Close-up of a baked eggplant and beef casserole on a dark stone countertop.

Easy Baked Eggplant and Beef Casserole

A delicious and hearty baked casserole combining roasted eggplant with savory beef and melted cheese, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplants, sliced
  • 1 lb ground beef
  • 1 unit onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) oz diced tomatoes
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for drizzling Olive oil
  • for garnish Fresh basil optional

Method
 

  1. Preheat oven to 375°F (190°C). Roast eggplant slices with olive oil and salt for 15 minutes.
  2. Cook onion and garlic in olive oil until softened, then add ground beef and cook until browned. Add diced tomatoes and Italian seasoning, simmer 5 minutes.
  3. Layer roasted eggplant, beef mixture, and mozzarella in a baking dish. Repeat layers and top with remaining cheese.
  4. Cover with foil and bake for 25 minutes, then remove foil and bake 10 more minutes until bubbly and golden.
  5. Let cool briefly, garnish with basil if desired, and serve.

Notes

For a vegetarian version, substitute beef with lentils or mushrooms.