Eggplant & Beef Casserole
- 5 slender Asian Eggplant
- Oil (can be any cheap frying oil)
- 1 lb. Ground Beef
- 1 Onion, diced
- 3 Tomatoes
- 1 Green Bell Pepper, diced
- 2 cloves Garlic, crushed
- 1 T. Parsley (fresh or dried)
- ¼ tsp. Black Pepper
- ½ tsp. Salt
- 1 tsp. Red Pepper Flakes
- 2 T. Tomato Paste
- 1 c. Hot Water
- Wash and strip peel Eggplant. Cut into coins.
- Place Eggplant coins in a bowl of Salt Water to soak for 10-15 minutes. Strain Eggplant coins and place on paper towels to dry any excess water. (Any remaining water will cause the hot oil to splatter.)
- Heat about a ½ inch of Oil in a frying pan. Then add the Eggplant coins. Be careful to avoid getting burns from the hot oil if it splatters.
- Use tongs or a fork to flip the Eggplant coins when the bottom side is turning a nice golden brown. Once both sides are slightly brown, remove from hot pan to a plate lined with paper towels to catch excess oil drips. Set aside to cool (don’t cover or they will turn mushy).
- If you can multitask while Eggplant coins are frying use a separate frying pan for this next part, or wait until the Eggplant coins are fried and use the same pan: Sauté Onions in Oil.
- Add Ground Beef. Cook until browned.
- Dice 2 Tomatoes. Slice the other one for garnish, set aside.
- Add diced Tomatoes, Green Pepper, Garlic & Seasonings to the browned Beef. Cook 3 minutes.
- Layer half of the fried Eggplant coins into a glass baking dish. (If using a 9×13 inch pan you may want to just make one layer, so add all of the coins right away.)
- Spoon half of the Beef mixture on top of the coins until evenly covered.
- Layer the second half of coins on top, then the rest of the Beef mixture.
- Garnish with sliced Tomatoes and Green Pepper if desired.
- Mix Tomato Paste with Water. Pour on top of the casserole.
- Bake at 350oF for ½ hour or until bubbly.
Frying the Eggplant Coins
Ingredients all prepped and ready to use
Cooking the beef mixutre
Layering the casserole
Hot, served and ready to eat
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