Italian Eggplant Potato Beef Casserole

by R.B. Quinn and Min Merrell
Italian Eggplant Potato Beef Casserole

After some easy ingredient prep that can all be happening at the same time, this Italian Eggplant Potato Beef Casserole layered into a casserole and brought to a hot bubbly finish in the oven makes a comforting one-dish meal on a cold night.

This is a simple sidestep from our equally delicious Persian Eggplant Potato Lamb Casserole.  The three easy alterations to move from Persia to Italy are to swap cumin for oregano, lamb for beef, and add some Mozzarella. Otherwise, the dishes are identical.

There’s a nice balance among the alternating layers of roasted eggplant and red potato rounds. What pulls it together is a straightforward sauce made of sautéed onion and garlic, canned tomato, and a little oregano. However, we often opt for a big jar of marinara sauce.  That works great and makes the dish even easier.

Italian Eggplant Potato Beef Casserole

While the sliced eggplant roasts in 425F oven and the potatoes boil on the stove, sauté the ground beef (or bison) in a skillet.  Slide the beef into a bowl, and saute the onion in the same pan, then add the garlic for a few minutes, then the oregano and tomato. Add the beef back to the pan and stir together. Now slice the whole potatoes into rounds and the ingredients are ready to layer cover and heat through.

Italian Eggplant Potato Beef Casserole

We top with mozzarella near the end of heating. Continue heating uncovered while the cheese melts and spreads into creamy clouds. Italian Eggplant Potato Beef Casserole will be a great addition to your stable of cold weather, one-dish dinners.

Related Posts