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This Hashbrowns Eggplant Casserole is a great choice for dinner. This dish is a combination of Hashbrown, ground beef and roasted eggplant. It's easy and healthy!
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5 from 6 votes

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. 
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 310kcal


  • 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


  • 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.


  • 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. 


Calories: 310kcal