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Mexican Eggplant

Mexican Eggplant

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
nomnom

nomnom

I don't cook a lot of eggplant, but I use this recipe when I want something different to vary my diet. It's quick, easy, and good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Sprinkle flour over the beef mixture and toss to coat. Stir tomato sauce, green bell pepper, oregano, and chili powder through the beef mixture.
  2. Season eggplant slices with salt and pepper; arrange over the beef mixture. Place a cover on the skillet and continue to simmer until the eggplant is tender, 10 to 15 minutes. Top with Cheddar cheese to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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