Eggplant Beef Bake

Holly Clegg
  • Yield: 8 servings


6cups peeled, chopped, eggplant
1-- onion, chopped
1teaspoon minced garlic
1/2pound ground sirloin
1teaspoon dried oregano leaves
1/2teaspoon dried basil leaves
3cups cooked rice (brown preferred)
-- Salt and pepper to taste
2cups marinara sauce
1cup shredded, part-skim, mozzarella cheese


  1. Preheat oven to 350F.
  2. In a large nonstick skillet coated with nonstick cooking spray, sauté eggplant, onion, garlic, and meat until meat is done and eggplant is tender, about 20 minutes. Add oregano, basil, and rice. Season to taste and mix well.
  3. Transfer to a 2-quart casserole dish. Cover with marinara sauce and sprinkle with cheese. Bake for 20 to 30 minutes or until thoroughly heated.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 122
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 25mg
  • Sodium 372mg
  • Carbohydrate 28g
  • Fiber 5g
  • Sugars 3g
  • Protein 13g