Layered Eggplant and Mince Casserole

    Layered Eggplant and Mince Casserole

    10saves
    1hour40min


    110 people made this

    Eggplant goes great with tomato, beef and garlic in this easy to prepare and well seasoned recipe. It is like lasagne without the lasagne.

    Ingredients
    Serves: 6 

    • 750g lean beef mince
    • 2 onions, diced
    • 2 cloves garlic, crushed
    • 185g tomato paste
    • 2 1/2 litres water
    • 1 (400g) tin peeled and diced tomatoes
    • 1/3 cup dried parsley
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 eggplant
    • 1 onion, sliced
    • 1/2 cup dry bread crumbs
    • 1 cup grated parmesan cheese

    Directions
    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C.
    2. In a large frypan over medium heat saute the mince, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
    3. Slice eggplant into 1/2cm rounds. Place a layer of eggplant into the bottom of a lightly greased 23x33cm glass baking dish. Then place a layer of the beef mince mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, beef mince mixture, sliced onion and remaining breadcrumbs and cheese.
    4. Cover with foil and bake at 180 degrees C for 1 hour; remove foil and bake for 20 more minutes.

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    Reviews (2)

    DaisyNg
    by
    4

    Great recipe, very yummy but I don't think we need so much water - 16 Nov 2013

    JulieReid
    2

    great dish for a pot luck tea or bbq yummy - 30 Sep 2013

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