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 time
- 30 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups Hash browns
- 1 globe eggplant (sliced)
- 4 tbsp vegetable oil
- 1 onion (chopped)
- 1/2 lb ground beef
- 4 celery stalks (chopped)
- 1 red bell pepper (chopped)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella and cheddar
Instructions
- 1
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- 2
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.
- 3
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.
- 4
Heat the remaining 2 tbsp vegetable oil in pan, saute onion until translucent, add in ground beef and saute for another 5 minutes until browned and cooked through.
- 5
Add in chopped celery, chopped red bell pepper and all the spices. Cook for another 5 minutes.
- 6
Preheat the oven to
- 7
Lightly coat an 8X8 oven safe dish with non stick spray, layer 1/3 of hashbrowns at the bottom of the dish, layer 1/2 of eggplants and 1/2 of ground beef mixture and 1/3 cup cheese.
- 8
Repeat with hashbrowns, eggplants, ground beef mixture and cheese. The last layer is hashbrowns and cheese.
- 9
Bake in the oven for 25 minutes at 350F until cheese is melted.