Layered Eggplant Hamburger Casserole

Ingredients and Weight:

• 1 large eggplant (about 1 pound)
• 1 pound ground beef
• 1 onion (about 8 ounces), chopped
• 2 cloves garlic (about 1 teaspoon), minced
• 1 (15 ounce) can tomato sauce
• 1/4 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3 (moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant lengthwise into 1/2-inch thick slices. Brush with olive oil and season with salt and pepper.
3. Grill or pan-fry the eggplant slices until softened, about 5 minutes per side.
4. Meanwhile, brown the ground beef in a large skillet over medium heat. Drain off any excess fat.
5. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
6. Stir in the tomato sauce, water, oregano, salt, and pepper. Simmer for 15 minutes, or until the sauce has thickened.
7. Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish.
8. Layer half of the eggplant slices over the sauce.
9. Top with half of the ground beef mixture, then half of the mozzarella cheese.
10. Repeat layers once.
11. Bake for 45-50 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
12. Sprinkle with parsley before serving.

Nutritional Information:

• Calories: 450 per serving
• Protein: 25 grams
• Carbohydrates: 40 grams
• Fat: 20 grams
• Fiber: 5 grams

Dish Characteristics:

• Flavorful and cheesy
• Comforting and easy to make
• Perfect for a casual family meal or a potluck

User Comments:

• "This casserole was a hit with my family! The eggplant was surprisingly delicious."
• "I loved the combination of flavors in this dish. It was savory and satisfying."
• "This is a great recipe for using up leftover ground beef. It's easy to make and always turns out well."

Special Precautions and Tips:

• If you don't have a grill, you can roast the eggplant slices in the oven at 450°F (230°C) for about 15 minutes, or until they are softened.
• You can use any type of ground meat you like in this casserole.
• Feel free to add other vegetables to the layers, such as zucchini, mushrooms, or peppers.
• To make the casserole ahead of time, prepare the entire casserole and refrigerate it overnight. Before serving, bring to room temperature and bake as directed.