Eggplant and Ground Beef Sandwich Casserole
This was one of my mother's recipes from way back. Essentially, it is eggplant slices stuffed between two thin seasoned beef patties and baked in a casserole with tomato sauce and cheese. It is an easy and delicious main dish that needs only a green salad for a complete meal. The eggplant you choose should be shaped in such a way that you can get four slices that are fairly equal in diameter. If the eggplants are more elongated, cut the slices vertically and use two side by side. Extra eggplant can be cut into pieces and baked with the casserole.
- 1 medium globe eggplant (see comments above)
- 1-1/4 pounds lean ground beef, such as sirloin
- Salt and pepper to taste
- 1 tablespoon dried oregano leaves
- 1 teaspoon garlic powder
- 1 large egg
- 2 ounces part-skim mozzarella cheese, grated
- 2 tablespoons freshly grated Parmesan cheese, plus more for serving
- 1-1/2 to 2 cups marinara or spaghetti sauce, store-bought or homemade (see the similar and related recipes links)
Preheat oven to 375° F. Cut eggplant horizontally into 4 slices about 1/4 to 1/2-inch thick. Season the ground beef with salt, pepper, oregano and garlic powder. Add the egg and combine well. Shape into eight thin patties about the same diameter as the eggplant slices. Place 1 eggplant slice between two beef patties. Place in a lightly greased or sprayed baking dish in one layer. Pour about half of the sauce over all, reserving the remainder in a small saucepan. Sprinkle the casserole with the grated mozzarella and Parmesan cheeses. Cover tightly with foil, Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the ground beef is cooked through. Meanwhile, heat the remaining sauce. Serve the casserole immediately, passing the sauce and additional Parmesan cheese.