Hashbrowns Eggplant Casserole

Name: Hashbrowns Eggplant Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving
Ingredients: 4 cups hash browns; 1 globe eggplant; 4 tbsp vegetable oil; 1 onion; 1/2 lb ground beef; 4 celery stalks; 1 red bell pepper; 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

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
4
Calories
310 kcal
Course
Main Course
Cuisine
American

Hashbrowns Eggplant Casserole

Isaac Lopez

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This eggplant casserole is a great choice for dinner. This eggplant recipe is a combination of hash browns, ground beef and roasted eggplant.

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Ingredients

Servings

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

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Instructions

Preheat the oven to 400 F. Line a baking sheet with parchment paper.
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.
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.
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.
Add in chopped celery, chopped red bell pepper and all the spices. Cook for another 5 minutes.
Preheat the oven to
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.
Repeat with hashbrowns, eggplants, ground beef mixture and cheese. The last layer is hashbrowns and cheese.
Bake in the oven for 25 minutes at 350F until cheese is melted.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days.
This eggplant casserole freezes well. Simply layer the ingredients but don't bake the casserole. wrap tightly with aluminum foil and freeze for up to 6 weeks. To reheat, preheat the oven to 350F and bake it in the oven for one hour or until the cheese is melted and the dish is completely heated through.