A Hearty Southern Eggplant and Ground Beef Bake
Eggplant Casserole is a comforting Southern dish that transforms simple pantry ingredients into a satisfying family meal. Tender eggplant, seasoned ground beef, peppers, onions, and rice are combined into a savory casserole that bakes until perfectly blended and flavorful.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon reflects the tradition of making wholesome, filling meals from fresh vegetables and everyday ingredients. It’s an excellent choice for weeknight dinners, potlucks, or Sunday family gatherings.
Ingredients
- 2 medium eggplants
- 1-1/2 pounds ground beef
- 3 Tablespoons bacon drippings
- 3 Tablespoons onion (chopped)
- 3 Tablespoons green pepper (chopped)
- 3 small hot peppers (chopped)
- 1 teaspoon garlic (chopped)
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1-1/2 cups rice (cooked)
- 2 teaspoons lemon juice
Step-by-Step Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- Peel the eggplants and chop them into small pieces.
- Heat the bacon drippings in a large skillet over medium heat.
- Add the ground beef, chopped onion, green pepper, hot peppers, garlic, salt, and pepper. Cook while stirring frequently until the beef is browned and the vegetables begin to soften.
- Stir in the chopped eggplant and continue cooking for about 10 minutes, or until the eggplant becomes tender.
- Mix in the cooked rice and stir until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake at 375°F for approximately 30 minutes.
- Remove from the oven and sprinkle the lemon juice evenly over the casserole before serving.
Serves 5–7
Closing Summary / Pro Tips
- Eggplant adds a rich, tender texture that blends beautifully with seasoned ground beef and rice.
- Bacon drippings provide traditional Southern flavor and depth.
- The touch of lemon juice brightens the dish and balances the savory ingredients.
- This casserole makes excellent leftovers and reheats beautifully the next day.
💡 Pro Tip: For extra flavor, sprinkle shredded cheddar cheese over the casserole during the last 10 minutes of baking.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
