![](https://cdn.statically.io/img/www.allrecipes.com/thmb/aPuUfdDXtCxGNYp1qLEeQ1O3sXQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6576254-26408051f6d047dc867679833a5e555a.jpg)
Ingredients
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cooking spray
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1 medium eggplant, peeled and sliced into 1/4-inch rounds
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1 pinch salt, or more as needed
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1 cup cornmeal
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½ cup all-purpose flour
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1 teaspoon paprika
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1 teaspoon cinnamon
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1 teaspoon ground ginger
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¼ cup vegetable oil
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1 pound ground beef
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2 cloves garlic, minced
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1 medium sweet onion, sliced
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2 teaspoons Italian seasoning
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salt and ground black pepper to taste
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1 (15 ounce) can diced tomatoes
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1 cup shredded Cheddar cheese
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½ cup shredded Monterey Jack cheese
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1 cup shredded Parmesan cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
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Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
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Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
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Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
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Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
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Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.
Nutrition Facts (per serving)
426 | Calories |
25g | Fat |
29g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 426 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 11g | 53% |
Cholesterol 66mg | 22% |
Sodium 465mg | 20% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 4g | 16% |
Total Sugars 4g | |
Protein 23g | 46% |
Vitamin C 8mg | 9% |
Calcium 345mg | 27% |
Iron 3mg | 18% |
Potassium 480mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.