Layered Eggplant Hamburger Casserole

Layered Eggplant Hamburger Casserole

83 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
Recipe by  Mari

“Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
  3. Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
  4. Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

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Reviews (83)

Rate This Recipe
Joy Higginbotham

Joy Higginbotham

My family loved it, and I enjoyed it too, even though I'm not a big eggplant fan. I modified it a bit, because I didn't have canned tomatoes or paste- I used a jar of spaghetti sauce, and it worked well. I also used about a cup and a half of mozzarella instead of the parm, inbetween layers. I used almost 2 whole eggplants, and 2lb of ground beef. Thank you for the inspiration, I hope others love it too!



YAHOO!! I just sat through a dinner with my twin 3.5 year olds telling me "This is delicious" while shoveling eggplant into their mouths. I made a very simplified version of this recipe. The tomato etc that gets mixed with the ground beef sounded like spaghetti sauce to me so I just used Mids (A.K.A. "the best") jarred sauce. Like some other reviewers I skipped the onion layer. Assembly took 10 minutes! Cook time was just a little less than a Disney video on a rainy day. Thank you, Thank you, Thank you allrecipes.com_______ Too funny. It is 4 years later and I just came across this review from one of my first uses of this website. Guess what? My kids still ASK for this dish about once a month.



I followed the recipe as it was written. It was wonderful! A definate keeper! To help others I weighed the 2 smallish eggplants at the store and it was almost 2LBs. It was the perfect amount for this dish. I do peel my eggplant and sprinkle salt them and let them sit about 30 minutes or so to get the bitter out. Then rinse the salt off and pat dry with paper towels.

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Amount Per Serving (6 total)

  • Calories
  • 495 cal
  • 25%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 739 mg
  • 30%

Based on a 2,000 calorie diet



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Eggplant Parmesan Casserole


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Eggplant Wheat Berry Casserole