Gratin of ground beef and eggplant from Bake Until Bubbly: The Ultimate Casserole Cookbook by Clifford A. Wright

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PennyG on June 15, 2017

    I have made this so many times since the first note I wrote six years ago. We just had it for dinner tonight and every time we eat it I marvel at the wonderful flavors. I challenge anyone who thinks they don't like eggplant to not enjoy this!

  • PennyG on July 31, 2011

    I was looking for a new way to use the eggplant I get in my CSA box and had marked this one some time back to try. It didn't look like much when I assembled it, but WOW was I surprised at the wonderful flavors! I used dill instead of basil, which I think added a really nice flavor. I did not use any "gravy" as instructed in Step 4 and it turned out just fine. I used Gruyere, but not a real expensive one. This is definitely a keeper!

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