Experience a symphony of flavors with this comforting casserole, where tender eggplant slices embrace savory ground beef, ripe tomatoes, and a medley of melted cheeses. Baked to golden perfection, it's a hearty and satisfying meal that's sure to become a family favorite.

Follow The Directions

01

Step

5 mins

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray. (5 minutes)

02

Step

40 mins

Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can. (40 minutes)

03

Step

5 mins

Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture. (5 minutes)

04

Step

8 mins

Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside. (15 minutes)

05

Step

10 mins

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside. (12 minutes)

06

Step

10 mins

Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole. (15 minutes)

07

Step

38 mins

Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes. (40 minutes)

For an extra layer of flavor, consider adding a thin layer of ricotta cheese between the eggplant and beef layers.
If you're short on time, you can skip the salting step for the eggplant, but it does help to reduce bitterness and excess moisture.
Feel free to experiment with different cheese combinations to suit your taste preferences. Mozzarella, provolone, or a spicy pepper jack would all be delicious additions.