Ground Beef/Eggplant Casserole

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 350°F.

Peel the eggplant and cut it into six slices.

Heat olive oil in a skillet and brown the eggplant slices, adding more oil if necessary.

Remove the eggplant from the skillet and set aside.

Add 1 pound of ground beef to the skillet and brown it with 2 cups of chopped onion until there is no pink left.

Stir in a third of a cup of rice, 1.5 teaspoons of garlic salt, 1 teaspoon of salt, and 0.25 teaspoon of black pepper.

Add canned tomatoes to the skillet and stir to combine all ingredients.

Layer the eggplant slices back into the skillet with the meat and tomato mixture, ensuring the eggplant is covered.

Cover the skillet with foil and bake in the oven for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens