EGGPLANT CASSEROLE FOR THE HOLIDAYS / PERFECT SIDE DISH

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while processed cheese is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while grated Pecorino is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often more affordable.

Melt butter in a 6 quart Dutch oven. Add all veggies.

Sauté veggies in butter on high heat for 5 minutes to soften.

Add a bit of salt and pepper to help sweat the veggies.

Add ground beef and breakfast sausage and fold into veggies.

Cook for 8-10 minutes while chopping meat apart.

Add thyme, basil and a tsp of salt and pepper.

Cook until ground meat is browned off. No Pink.

Add eggplant and fold in to meat.

Cook until eggplant has softened well by mixing every 5 minutes and is blended into the meat and veggies.

Test for seasonings and adjust as needed.

Add bread crumbs to tighten up the dish.

Pour eggplant mixture into a casserole dish and lightly sprinkle on some bread crumbs.

Dot with small pieces of butter and bake at 350 degrees for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens