Hashbrowns Eggplant Casserole
This eggplant casserole is a great choice for dinner. This eggplant recipe is a combination of hash browns, ground beef and roasted eggplant.
Servings: 4
Calories: 310kcal
Ingredients
- 4 cups Hash browns
- 1 globe eggplant sliced
- 4 tablespoon vegetable oil
- 1 onion chopped
- ½ lb ground beef
- 4 celery stalks chopped
- 1 red bell pepper chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 cup shredded mozzarella and cheddar
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Prepare the hash browns according to the package, heat 2 tablespoon vegetable oil in a pan and saute hash browns until crispy and golden brown, set aside.
- While hashbrowns are browning, brush some olive oil on both sides of the eggplants. Roast sliced eggplant in the oven for 20 minutes, set aside.
- Heat the remaining 2 tablespoon vegetable oil in pan, saute onion until translucent, add in ground beef and saute for another 5 minutes until browned and cooked through.
- Add in chopped celery, chopped red bell pepper and all the spices. Cook for another 5 minutes.
- Preheat the oven to
- Lightly coat an 8X8 oven safe dish with non stick spray, layer ⅓ of hashbrowns at the bottom of the dish, layer ½ of eggplants and ½ of ground beef mixture and ⅓ cup cheese.
- Repeat with hashbrowns, eggplants, ground beef mixture and cheese. The last layer is hashbrowns and cheese.
- Bake in the oven for 25 minutes at 350F until cheese is melted.
Notes
- Store the leftovers in an airtight container and refrigerate for up to 4 days.
- This eggplant casserole freezes well. Simply layer the ingredients but don't bake the casserole. wrap tightly with aluminum foil and freeze for up to 6 weeks. To reheat, preheat the oven to 350F and bake it in the oven for one hour or until the cheese is melted and the dish is completely heated through.
Nutrition
Calories: 310kcal