Crock pot beef & eggplant casserole with mozzarella cheese
Crock pot beef & eggplant casserole with mozzarella cheese is a comforting blend of ground beef, tender eggplant, and melted cheese, slow-cooked for maximal flavor. This hearty dish is perfect for family dinners, offering a medley of Italian-inspired flavours that meld beautifully over several hours.
Cook time 120 min
Prep time 10 min
Ingredients:
2 cups eggplant1 tbsp olive oil
2 lb ground beef (80/20%)
2 tsp salt
1/2 tsp black pepper
2 tsp worcestershire sauce
2 tsp mustard
3.50 cups canned tomatoes
2 cups tomato sauce
2 cups mozzarella cheese
2 tbsp dried parsley
1 tsp dried oregano
Crock pot beef & eggplant casserole with mozzarella cheese is a hearty and flavorful dish that's perfect for busy weeknights. The slow cooking process allows the flavors to meld together beautifully, resulting in a comforting and satisfying meal that the whole family will love.
Instructions:
- Wash and dice the eggplant into bite-sized pieces, about 1-inch cubes.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
- Drain any excess fat from the skillet.
- Add 2 teaspoons of salt, 1/2 teaspoon of black pepper, 2 teaspoons of Worcestershire sauce, and 2 teaspoons of mustard to the browned beef. Stir well to combine.
- In a large crock pot, combine the cooked ground beef, diced eggplant, 3.5 cups of canned tomatoes, and 2 cups of tomato sauce. Stir everything together until well-mixed.
- Add 2 tablespoons of dried parsley and 1 teaspoon of dried oregano to the mixture in the crock pot. Stir to evenly distribute the herbs.
- Cover the crock pot with its lid and set it on low heat.
- Cook for 6-8 hours, or until the eggplant is tender and the flavors have melded together nicely.
- About 30 minutes before serving, sprinkle the 2 cups of shredded mozzarella cheese evenly over the top of the casserole in the crock pot.
- Cover again and allow the crock pot to continue to cook on low until the cheese is melted and bubbly.
- Once the cheese is melted, the casserole is ready to serve. Scoop portions into bowls or onto plates and enjoy your hearty, flavorful meal!
Enjoy your delicious Crock pot beef & eggplant casserole with mozzarella cheese! This dish is a perfect combination of savory meat, tender eggplant, and gooey melted cheese. Serve it with a side salad or crusty bread for a complete meal. Leftovers freeze well, making it a convenient option for meal prep.
Crock pot beef & eggplant casserole with mozzarella cheese FAQ:
The casserole should be cooked in the crock pot on low heat for 6-8 hours until the eggplant is tender and the flavors have melded together.
The casserole is done when the eggplant is tender and the flavors have melded. This usually occurs after 6-8 hours of cooking on low.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Reheat in the microwave or oven until warmed through.
If you prefer not to use eggplant, zucchini or yellow squash can be good substitutes, though cooking times may vary slightly.
Shredded mozzarella cheese works best for this recipe as it melts evenly. You can use low-moisture mozzarella for a firmer texture or fresh mozzarella for a creamier finish.
Cooking Tips:
- For a less greasy dish, you can drain excess fat from the ground beef before adding it to the crock pot.
- Sautéing the eggplant in olive oil before adding it to the crock pot will enhance its flavor and texture.
- Feel free to customize the seasoning to your taste by adding more herbs or spices.
- To make the dish even more nutritious, consider adding other vegetables like bell peppers, zucchini, or spinach.
- For a gluten-free option, ensure that your Worcestershire sauce and tomato sauce are gluten-free.
- Layer the mozzarella cheese just 30 minutes before the casserole is done cooking to ensure it melts perfectly without becoming rubbery.
Nutrition Facts
8 ServingsCalories 410kcal
Protein 30g
Carbohydrates 10g
Fiber 3.78g
Sugar 6g
Fat 30g
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