Eggplant Casserole

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Eggplant can be a tricky vegetable to use. It often gets fried since people are not always sure what to do. Here is a great casserole that utilizes eggplants hearty texture to help with the structure of the dish. We hope you enjoy it!

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Ingredients

1 large eggplant or 2 smaller eggplant
1 onion
1 lb Ground beef
1 can Fire Roasted Tomatoes
Garlic
Mozerella
Panko
Olive oil
Salt & Pepper

Preheat the oven to 375. While the oven is heating up, slice the eggplant into 1/4 inch pieces. Dice up the onion as well. Coat a 9 by 11 pan with olive oil. With the eggplant put bottom layer in the pan. Place this in the oven for 15 minutes while you prep the other layers.On the stovetop in a large pan sauté onions until translucent. Add in the ground beef and some powdered garlic to taste. Once the ground beef is thoroughly cooked, add the entire can of fire roasted tomatoes. You can add some salt and pepper to taste.
Take the pan out of the oven. Add a layer of the ground beef mixture, and then eggplant. Repeat this process until all the ingredients are used up.For the topping on ours, we used some mozzarella and panko to get a nice cheesy crispy layer. If you are dairy or gluten free, the recipe we were inspired by used an egg on top! You can view that version here.

All that is left to do is cook for approximately 30 minutes, or until the eggplant layer are nice and tender. Allow to cool, and then enjoy!

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