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Easy Mediterranean eggplant and ground beef casserole with melted cheese and fresh parsley in an oval ceramic dish.

eggplant and ground beef casserole

A rich, low-carb alternative to traditional lasagna featuring tender rounds of baked eggplant layered with a savory ground beef and garlic tomato sauce, topped with melted mozzarella and Parmesan cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Eggplant Layers:
  • - 2 medium eggplants cut into ½-inch rounds
  • - 2-3 tbsp extra virgin olive oil
  • - 1 tsp dried oregano
  • - Salt and black pepper to taste
For the Savory Meat Sauce:
  • - 1 lb lean ground beef
  • - 1 tbsp extra virgin olive oil
  • - 1 medium brown onion finely chopped
  • - 3 cloves garlic minced
  • - 2 cups tomato sauce or passata
  • - 1 tsp Italian seasoning
  • - Salt and black pepper to taste
For the Cheesy Topping & Garnish:
  • - 1.5 cups mozzarella cheese shredded
  • - 0.25 cup Parmesan cheese finely grated
  • - 2 tbsp fresh parsley chopped

Method
 

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Arrange eggplant rounds in a single layer, brush both sides with olive oil, and season with salt, pepper, and dried oregano.
  3. Roast eggplant for 15-20 minutes until tender and light golden. Remove and lower oven temperature to 375°F (190°C).
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chopped onion and cook 3-4 minutes until soft. Add minced garlic and cook 1 minute.
  5. Add ground beef, breaking it up until completely browned (5-6 minutes). Drain excess grease.
  6. Stir in tomato sauce and Italian seasoning. Simmer uncovered for 8-10 minutes until sauce thickens. Season with salt and pepper.
  7. Spread a thin layer of meat sauce on the bottom of a baking dish.
  8. Add a layer of roasted eggplant rounds, followed by meat sauce and a portion of mozzarella and Parmesan cheese.
  9. Repeat layers, finishing with meat sauce and a generous topping of remaining cheese.
  10. Bake uncovered at 375°F (190°C) for 15-20 minutes until bubbling and golden brown. Rest 5-10 minutes before garnishing with parsley and serving.

Notes

To keep the casserole from getting soggy, do not skip high-heat roasting the eggplant rounds prior to assembling. For meal prep, assemble the casserole a day ahead and bake when ready.