Beef and Eggplant (Aubergine) Casserole

READY IN: 1hr 8mins
Recipe by Caroline Cooks

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

Top Review by TasteTester

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.

Ingredients Nutrition


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

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