Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beef and Eggplant (Aubergine) Casserole Recipe
    Lost? Site Map

    Beef and Eggplant (Aubergine) Casserole

    Beef and Eggplant (Aubergine) Casserole. Photo by TasteTester

    1/2 Photos of Beef and Eggplant (Aubergine) Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 8 mins

    18 mins

    50 mins

    Caroline Cooks's Note:

    This is an excellent dish for freezing. I do individual servings for easy defrosting and heating. Hearty dinner for families and guests.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      In a skillet, brown ground beef, chopped onion and green pepper; drain well.
    3. 3
      Add Italian Seasonings to meat mixture; add diced tomatoes.
    4. 4
      Mix lightly.
    5. 5
      Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
    6. 6
      Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
    7. 7
      Top with grated cheese and bake for 45-50 minutes.
    8. 8
      Let set for 5-10 minutes before serving.
    9. 9
      Top with grated Parmesan cheese.
    10. 10
      Freezes well in individual servings.

    Ratings & Reviews:

    • on July 15, 2008


      I just had to try this recipe because I love eggplant. I'm glad I did because we all loved it! The layers allowed us to have a little different taste treat with every forkful. Sometimes we tasted more of the stuffing; sometimes more of the eggplant, etc. It's an outstanding recipe. And my son said he loved the big mushrooms -- which were really the eggplant. Aha, he tried something new without even knowing it. Also, I used two cans of soup and twice the milk because I wanted to be sure it would be creamy, but I should have made it as written. It was a little too creamy, so next time I'm making it exactly as Caroline wrote it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beef and Eggplant (Aubergine) Casserole

    Serving Size: 1 (337 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 343.9
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 9.0 g
    Cholesterol 86.2 mg
    Sodium 700.3 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 4.8 g
    Sugars 6.2 g
    Protein 26.8 g

    The following items or measurements are not included:

    cornbread stuffing mix

    Ideas from


    Over 475,000 Recipes Network of Sites