READY IN ABOUT 1¾ hrs

Layered Eggplant Hamburger Casserole

Read Reviews (72)

"Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe." — Mari

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 20 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 21, 2007

My family loved it, and I enjoyed it too, even though I'm not a big eggplant fan. I modified it a bit, because I didn't have canned tomatoes or paste- I used a jar of spaghetti sauce, and it worked well. I also used about a cup and a half of mozzarella instead of the parm, inbetween layers. I used almost 2 whole eggplants, and 2lb of ground beef. Thank you for the inspiration, I hope others love it too!

—Joy Higginbotham

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Most Helpful Critical Review

Aug 26, 2003

Very good flavor. However, I would peel the eggplant next time, especially if children are eating it. Use two eggplants and less onion. Omit layers of onion. Cubing the eggplant might work better. I used a mixture of parmasean and mozzarella cheese!

—SANDYMAGS

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84 Ratings

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Mar 14, 2011

I followed the recipe as it was written. It was wonderful! A definate keeper! To help others I weighed the 2 smallish eggplants at the store and it was almost 2LBs. It was the perfect amount for this dish. I do peel my eggplant and sprinkle salt them and let them sit about 30 minutes or so to get the bitter out. Then rinse the salt off and pat dry with paper towels.

—Peach

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Jun 19, 2009

YAHOO!! I just sat through a dinner with my twin 3.5 year olds telling me "This is delicious" while shoveling eggplant into their mouths. I made a very simplified version of this recipe. The tomato etc that gets mixed with the ground beef sounded like spaghetti sauce to me so I just used Mids (A.K.A. "the best") jarred sauce. Like some other reviewers I skipped the onion layer. Assembly took 10 minutes! Cook time was just a little less than a Disney video on a rainy day. Thank you, Thank you, Thank you allrecipes.com_______ Too funny. It is 4 years later and I just came across this review from one of my first uses of this website. Guess what? My kids still ASK for this dish about once a month.

—JAGNESS

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Oct 01, 2012

I gave this 4 stars because I made changes. This is a great dish, true comfort food. We love eggplant so to start with I cut the slices thicker, at 1/4 inch they bake to mush, mine were 1/2 inch or a bit more. I also used my own marinara sauce and used a mix of ground beef and sweet Italian sausage. I skipped the onion slices in between the layers completely, they serve no real purpose and add nothing to the casserole. I used bread crumbs on top mixed with a hefty amount of good grated parmesan, in between the layers I added a nice layer of mozzarella and provolone cheese and no bread crumbs. I baked this for 45 minutes covered at 350, then uncovered for 20 at 400. 80-90 minutes in the oven as the recipe calls for is too long. It is unnecessary to salt and allow eggplant to sit to get rid of the bitter, especially when using a cooking method such as this.

—melis

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Jan 29, 2006

While I love eggplant and am always looking for new recipes for it, my husband is a bit of a skeptic. I think I might have started changing his mind with this one! We both enjoyed it.

—MLE6340

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May 07, 2008

This was good, not great. 1/3 cup dried parsley was a bit much. Used the same amount of fresh parsley. Reduced the water by half and used 1 T Italian seasoning instead of the thyme, oregano and basil. Also, eliminated the onion layer. Needs salt and pepper.

—Miya

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Oct 08, 2005

This recipe is a winner! It was received with applause by my family. Leftovers delicious warmed in microwave. I substituted ground turkey for the hamburg(as I usually do in recipes). The next time I make it I will drizzle a little olive oil over each layer as I put it together. Thanks for sharing your recipe.

—Lois M

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Nutrition

Calories
495 kcal
25%

Carbohydrates
26.5 g
9%

Cholesterol
100 mg
33%

Fat
29.2 g
45%

Fiber
6.8 g
27%

Protein
31.4 g
63%

Sodium
739 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Layered Eggplant Hamburger Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 495
** Calories from Fat: 263

% Daily Value *
** Total Fat 29.2g 45 %
** Saturated Fat 12.5g 63 %
** Cholesterol 100mg 33 %
** Sodium 739mg 30 %
** Potassium 1061mg 30 %
** Total Carbohydrates 26.5g 9 %
** Dietary Fiber 6.8g 27 %
** Protein 31.4g 63 %
** Sugars 10.4g
** Vitamin A 25 %
** Vitamin C 33 %
** Calcium 37 %
** Iron 70 %
** Thiamin 25 %
** Niacin 105 %
** Vitamin B6 34 %
** Magnesium 24 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.