6. Then spoon half of the meat mixture over the spinach. Heat 3 tablespoons olive oil in a skillet. Place half of eggplant slices in greased 2-1/2 quart casserole. Each time my mother made this growing up, my mouth⦠Pour the tomato sauce into the dish, and bake at 200°C/390°F. And that means melt-in-your-mouth dinners like this braised beef casserole loaded with mushrooms and eggplant! A tablespoon of salt in the recipe seems like a lot but keep in mind that you have a whole lot of veggies that need seasoning. Fill the eggplant sections with the ground beef mixture and place them on top of the mashed potatoes in the casserole dish. Remove from pan. Heat 1 tablespoon of oil in a saute pan. Cook until softened and slightly browned. 1 large eggplant, or 2 medium, sliced thinly 1 c of mozzarella cheese [/column-half-2] Preheat oven to 400°F. Each country has its own variations of the recipe. Beef and Eggplant Casserole is a dish so full of flavour, you will be asking for seconds. Pour casserole into ⦠Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. jar spaghetti sauce 3/4 c. freshly grated Romano or Parmesan cheese. Put them in bowls and set aside so you can layer them in later. Place another layer of eggplant directly on top of the first slices followed by a layer of meat sauce and mozzarella. 15 min., or until the peppers are lightly browned. This crock pot ground beef eggplant casserole is a modification of my hamburger pie with eggplant recipe.I basically just doubled the recipe and slow cooked it in the casserole crock pot instead of the oven. 1 large clove garlic, minced. Let sit for 20-30 minutes. 1 lb ground beef. Preheat the oven to 400°F. Add the cooked eggplant, and the salt and pepper. Once done, remove from heat; mix in pine nuts and basil. Head over to the stove and start by browning and cooking the ground beef. Slowly add the one beaten egg. This eggplant and spiced beef casserole is one of my mother's signature dishes. 4. Add Spread a layer of meat sauce on the eggplant followed by a layer of the shredded mozzarella cheese. 7. I would definitely use plain tomato sauce rather than marinara if I do make it, to make sure thereâs a difference. Pat the eggplant slices dry on both sides and place into the pan, cooking them on both sides until they are soft. Place the beef and half of the crushed garlic in a bowl. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned. Step 3. Assemble the casserole. Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole ⦠Let it stand for a few minutes before serving. Slide the beef into a bowl, and saute the onion in the same pan, then add the garlic for a few minutes, then the oregano and tomato. It's nice to retain these recipes so that future generations of Armenians will not lose them. Brown ground beef. A Few More Recipe Tips. Pour the remaining sauce over the casserole and bake, uncovered in a 350 degree oven until eggplant is tender. for approx. Using a slotted spoon, add a layer of drained beef, another layer of eggplant, then beef and so on until all the beef and eggplant have been used. It's an old Urfa Armenian recipe we call batlijanov tava, passed down from generation to generation. Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil. 4 Roma tomatoes, chopped Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan. This post is sponsored by Holland House Cooking Wines, all opinions are my own. Combine ground beef with garlic, onions, green pepper, oregano, and salt & pepper; mix together. ground beef browned 3/4 c. shredded mozzarella cheese Any left over spaghetti sauce you happen to have Or 1 sm. While the sliced eggplant roasts in 425F oven and the potatoes boil on the stove, sauté the ground beef (or bison) in a skillet. 1 small onion, finely chopped. Serves 4. Remove and mix together well. Add the ground beef and cook until the beef is browned slightly, and season with salt and pepper, to taste. 1 large eggplant, cut into 1-inch cubes (no need to peel unless you prefer!) 1 lg. Pour out the bacon grease, then sauté meat, add the onions, bell pepper, celery, garlic and cook until wilted. Add the bread crumbs and bacon and stir well. Enjoy! Prepare your bread crumbs by placing butter and crumbs in a microwave safe bowl, place in microwave for about 25 seconds or until butter has melted. Top with remaining half ⦠5. Cube the cheese and add to the mixture. Few people will think of beef and eggplant as partners but this casserole will prove them wrong. Sauté Onions & Ground Beef (If Using) Firstly, get some quick prep out of the way by slicing up your onion, tomato, eggplant, zucchini, and yellow summer squash. Repeat--adding another layer or eggplant, spinach and meat mixture, Top with one last layer of eggplant. canola, olive, sunflower, etc.) The basic ingredients of moussaka include eggplant, tomato, and ground lamb or beef. 4 T neutral oil (e.g. Ground Beef and Eggplant Skillet Casserole â serves 3-4 as a main dish. Divide the ⦠Add the beef ⦠Add the curry powder and mix by hand until well combined. For example, Greek cooks sometimes add red wine or port to the meat mixture, add potatoes and other vegetables to the mix and top the casserole ⦠Add flour, spices and sauce, let simmer until thickened. Cook until eggplant and onions become tender and the ground beef is fully cooked, about 8 minutes. Cut eggplant into slices, place on a baking sheet or platter and sprinkle salt on both sides. The seasoning is quite different with all the oregano. This dish is ready from start to finish with 30 minutes making it ideal for those last minute âwhat do I have to eatâ dinners. Cut the eggplant halves completely after every 6th incision. Lay each eggplant half between two large skewers and slice the eggplant (the skewers will keep the knife from cutting all the way through). Add water and tomato sauce. Bake the eggplant casserole uncovered for 30 minutes at 375°F. Fire up your dutch ovens and slow cookers because fall is coming and this beef casserole is calling your name! Add eggs, milk, House Seasoning and half the crumbs, cheese and butter to the eggplant. Peel, slice and boil eggplant for 10-15 minutes until tender; drain. Divide cracker crumbs, cheese and butter in half. Place a layer of eggplant in the bottom of a well buttered casserole. Discard up any water released from the eggplant slices and blot any remaining water with a paper towel. Spread a small layer of spinach over the top of the eggplants. Pour over meat and rice mixture and combine. Mix well; pour into baking dish. Cook the onion until soft. Top each eggplant with thin strips of green and red pointed pepper. Repeat until all the eggplant slices have been used, ending with cheese on top. This allowed me to run errands for a few hours and not have to babysit the oven. Lay down the first layer of 6 eggplant slices. Add the other 2 tablespoons of avocado oil into the frying pan. Add marinara sauce and cook additional 3-5 minutes. 1/2 lb lean ground beef 1/2 onion, minced 1/2 red bell pepper, diced 1 large or 2 small white eggplant, cubed 2 cloves garlic, minced 1 t dried Greek oregano 1 1/2 cups chicken broth 1 cup pureed fresh tomatoes 1 cup uncooked small pasta (I used ditalini) 1/2 cup crumbled feta cheese 1/3 cup fresh parsley, snipped Preheat oven to 350°. Layer the bottom of the casserole with one layer of eggplant rounds (I used about 6 large rounds). 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