Eggplant Casserole With Ground Beef Recipe

This Eggplant Casserole with Ground Beef has become a staple in my kitchen, and for good reason! The first time I made it, I was looking for a comforting yet relatively healthy meal that would satisfy everyone, including my picky eaters. Let me tell you, this recipe was a resounding success. The combination of tender roasted eggplant, rich and savory ground beef sauce, and bubbly, cheesy topping is simply irresistible. My family devoured it, and even asked for seconds – a rare occurrence when vegetables are involved! What I especially love about this casserole is how easy it is to prepare. Despite its impressive depth of flavor, it’s a truly no-fuss recipe that’s perfect for busy weeknights or casual weekend gatherings. Plus, it’s naturally low-carb and gluten-free, making it a great option for those with dietary restrictions or anyone looking to enjoy a wholesome and delicious meal. Get ready to experience a comforting and satisfying dish that will become a new family favorite!

Ingredients

This eggplant casserole is built with simple, wholesome ingredients that come together to create a symphony of flavors and textures. Here’s a detailed look at each component and why it’s essential to the dish:

• 4 tablespoons olive oil divided: Olive oil is the foundation of flavor and healthy fats in this recipe. We use it in two stages: first, for roasting the eggplant, which helps it become tender and slightly caramelized, and second, for sautéing the onions and garlic to build the aromatic base of the meat sauce. Using a good quality olive oil adds a subtle fruity note and richness to the dish. You can also use avocado oil or coconut oil as alternatives if you prefer, but olive oil is traditional and highly recommended for its flavor profile in Mediterranean-inspired dishes.
• 2 eggplants chopped into 1-inch cubes or sliced into 1/2-inch slices: Eggplant is the star vegetable of this casserole, providing a wonderfully tender and slightly smoky base. The recipe gives you two options for preparing the eggplant: cubing or slicing. Cubing is great for a rustic, chunky casserole where the eggplant pieces are more distinct. Slicing, on the other hand, creates a more layered and elegant presentation, and the eggplant tends to become even softer during roasting. For optimal roasting and even cooking, it’s important to chop or slice the eggplant into uniform sizes. Look for firm, heavy eggplants with smooth, glossy skin. While some people prefer to salt eggplant to remove bitterness, roasting it at high heat with olive oil often eliminates the need for this step, simplifying the process.
• 2 small onions finely chopped: Onions are the aromatic cornerstone of the meat sauce. When sautéed, they release their sweet and savory flavors, creating a foundation for the other ingredients to build upon. Finely chopping the onions ensures they cook down evenly and melt into the sauce, adding flavor without overpowering the other components. Yellow or white onions are both suitable for this recipe. For a slightly milder flavor, you could also use shallots.
• 4 to 6 garlic cloves minced: Garlic is another essential aromatic that adds pungent and savory depth to the meat sauce. Mincing the garlic releases its flavorful oils, infusing the sauce with its characteristic aroma and taste. Fresh garlic is always preferred for its vibrant flavor. Feel free to adjust the amount of garlic to your preference – some garlic lovers might even want to add a clove or two more! If you’re in a pinch, you can use pre-minced garlic, but fresh is always best for optimal flavor.
• 3 pounds ground beef: Ground beef provides the hearty protein component of this casserole, making it a satisfying and filling meal. Using a leaner ground beef (like 90% lean) will reduce the amount of grease in the sauce. However, a little bit of fat adds flavor, so ground beef with around 80-85% lean is a good balance. When browning the ground beef, make sure to break it up well to ensure it cooks evenly and integrates smoothly into the sauce. For a variation, you could also use ground turkey or ground lamb for a different flavor profile.
• 2 teaspoons sea salt to taste: Salt is crucial for enhancing the flavors of all the ingredients in the casserole. Sea salt is preferred for its pure, clean taste. Start with the recommended amount and then adjust to your liking after tasting the sauce. Remember that you can always add more salt, but you can’t take it away, so season gradually.
• 1 teaspoon ground black pepper freshly ground, to taste: Black pepper adds a subtle warmth and spice to the dish. Freshly ground black pepper is always recommended for its brighter and more aromatic flavor compared to pre-ground pepper. Adjust the amount to your preference – some people like a more peppery kick, while others prefer a milder flavor.
• 2 teaspoons sweet paprika: Sweet paprika adds a mild, slightly sweet and smoky flavor, as well as a beautiful reddish hue to the meat sauce. It’s a key ingredient in many Mediterranean and Eastern European cuisines and contributes to the overall depth of flavor in this casserole. Make sure you are using sweet paprika, not smoked or hot paprika, unless you specifically want to add smoky or spicy notes.
• ½ teaspoon cayenne pepper to taste: Cayenne pepper adds a touch of heat to the casserole, balancing the richness of the other ingredients. Start with the recommended amount and adjust to your spice preference. If you’re sensitive to spice, you can reduce or omit the cayenne pepper altogether. For a milder heat, you could also use a pinch of red pepper flakes instead.
• 2 cans peeled and diced tomatoes (1 can = 14.5 oz): Diced tomatoes form the liquid base of the meat sauce, adding acidity, sweetness, and body. Peeled diced tomatoes are preferred for a smoother sauce. You can use regular diced tomatoes or fire-roasted diced tomatoes for a slightly smoky flavor. If you prefer a chunkier sauce, you can use crushed tomatoes instead. Ensure you are using good quality canned tomatoes for the best flavor.
• 1 teaspoon thyme fresh or dried: Thyme is a classic herb that complements both eggplant and beef beautifully. It adds an earthy, slightly minty flavor that enhances the savory notes of the casserole. Fresh thyme is always preferred when available, but dried thyme works well too. If using fresh thyme, you’ll need to strip the leaves from the stems. If using dried, make sure it is still fragrant for the best flavor.
• 1 teaspoon dried basil: Dried basil adds a sweet, slightly peppery, and aromatic flavor to the sauce. It’s a classic Italian herb that pairs wonderfully with tomatoes and complements the other herbs in the recipe. While fresh basil is lovely, dried basil holds up well during cooking and provides a concentrated flavor that works perfectly in this simmered sauce.
• 1 ½ cup shredded mozzarella: Mozzarella cheese provides a melty, gooey, and slightly milky topping to the casserole. Shredded mozzarella is ideal for even melting and coverage. Part-skim mozzarella works well and is a slightly lighter option. For a richer flavor, you could use whole milk mozzarella.
• ⅓ cup grated Parmesan cheese: Parmesan cheese adds a salty, nutty, and savory flavor to the topping. Grated Parmesan is preferred for even distribution and a slightly drier texture that crisps up nicely in the oven. Freshly grated Parmesan is always best for its superior flavor compared to pre-grated Parmesan.
• ½ cup panko breadcrumbs optional: Panko breadcrumbs are optional but highly recommended for adding a delightful crispy topping to the casserole. Panko breadcrumbs are larger and coarser than regular breadcrumbs, resulting in a lighter and crispier texture. If you are following a keto or low-carb diet, you can omit the breadcrumbs or use keto-friendly breadcrumbs made from almond flour or coconut flour.

Instructions

This recipe is broken down into manageable steps, making it easy to follow even for beginner cooks. Let’s walk through each stage of creating this delicious Eggplant Casserole:

Roasted Eggplant:

1. Preheat the oven to 450 °F (230 °C) and prepare baking sheet: Start by preheating your oven to a high temperature of 450°F (230°C). This high heat is key to roasting the eggplant quickly and achieving those desirable slightly charred edges while keeping the inside tender. Line a baking sheet with parchment paper. Parchment paper prevents the eggplant from sticking to the pan and makes cleanup a breeze. Grease the parchment paper with olive oil. This extra step further prevents sticking and adds a touch of flavor to the eggplant as it roasts.
2. Prepare and roast the eggplant: Spread the chopped or sliced eggplant pieces in a single layer on the prepared baking sheet. Ensure the eggplant is in a single layer and not overcrowded. Overcrowding will steam the eggplant instead of roasting it, preventing it from browning properly. Drizzle the eggplant with 2 tablespoons of olive oil. Toss the eggplant gently to coat it evenly with the oil. Roasting with olive oil enhances the flavor and helps the eggplant soften and caramelize. Roast at 450 °F (230 °C) for 25 minutes, or until the eggplant is tender and golden with slightly charred edges. Keep an eye on the eggplant as it roasts. Roasting time may vary slightly depending on your oven and the size of the eggplant pieces. You want the eggplant to be fork-tender and have some beautiful golden-brown color and slightly charred edges, which indicate caramelized sugars and enhanced flavor.
3. Set aside roasted eggplant and reduce oven temperature: Once the eggplant is roasted to perfection, remove it from the oven and set it aside. Keep the oven on, but reduce the temperature to 350 °F (175 °C). We will use this lower temperature for baking the assembled casserole later.

Meat Sauce:

1. Sauté onions and garlic: While the eggplant is roasting, you can efficiently prepare the meat sauce simultaneously. Add 2 tablespoons of olive oil to a large skillet over medium heat. Use a large skillet to accommodate all the ingredients for the sauce. Medium heat is ideal for sautéing onions and garlic without burning them. Add the finely chopped onions to the skillet and sauté until they are translucent. Sautéing onions until translucent means cooking them until they become softened and slightly see-through, which usually takes about 5-7 minutes. This step softens the onions and releases their sweet flavor. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute more. Garlic cooks quickly and can burn easily. Sautéing it for just about a minute, until you can smell its fragrant aroma, is sufficient. Burnt garlic can become bitter, so be mindful of the cooking time.
2. Brown the ground beef and add seasonings: Add the ground beef to the skillet with the sautéed onions and garlic. Break the chunks of ground beef into small pieces with a wooden spoon or spatula. Breaking up the ground beef ensures it cooks evenly and prevents large clumps in the sauce. Brown the meat on medium-high heat for about 8-10 minutes, or until it is no longer pink. Browning the ground beef adds depth of flavor to the sauce. Drain off any excess grease from the skillet, if necessary. Excess grease can make the sauce greasy and less appealing. Season the ground beef with salt, black pepper, cayenne pepper, and paprika. Sprinkle the seasonings evenly over the ground beef. These spices add layers of flavor and complexity to the meat sauce.
3. Simmer the sauce: Stir in the diced tomatoes, thyme, and dried basil to the skillet with the browned ground beef. Ensure all ingredients are well combined. Bring the sauce to a simmer over medium heat. Simmering allows the flavors to meld together and the sauce to thicken. Reduce the heat to medium-low and simmer the sauce until it thickens and most of the liquid has evaporated, about 10 minutes. Simmering for about 10 minutes will allow the sauce to reduce and thicken to the desired consistency. Taste and adjust the seasoning as needed. This is crucial! Taste the sauce and add more salt, pepper, or other seasonings as per your preference.

Casserole Assembly:

1. Assemble the casserole layers: Transfer the roasted eggplant into a 9×13-inch casserole dish. Spread the roasted eggplant evenly in the bottom of the casserole dish, creating the first layer. Spread the meat sauce evenly over the roasted eggplant, creating the second layer. Layer the mozzarella cheese evenly over the meat sauce. Sprinkle the Parmesan cheese evenly over the mozzarella cheese. Optionally, sprinkle panko breadcrumbs over the Parmesan cheese for a crispier topping. If using panko breadcrumbs, distribute them evenly over the cheese.
2. Bake the casserole: Bake the casserole at 350 °F (175 °C) for about 25-30 minutes, or until it is bubbly and the cheese topping is gratinated and looking crispy. Baking at 350°F allows the casserole to heat through, the cheese to melt and become bubbly, and the flavors to meld together beautifully. The cheese should be melted, golden brown, and bubbly. If needed, set it under the broiler for a couple of minutes, just until the top is browned. Broiling should be done carefully and for a short duration to prevent burning the topping. Keep a close eye on the casserole while broiling.
3. Rest and serve: Remove the casserole from the oven and let it sit for 10 minutes before slicing and serving. Resting allows the casserole to set slightly, making it easier to slice and serve. It also helps to prevent the casserole from being too watery. Serve hot and enjoy this comforting and flavorful Eggplant Casserole!

Nutrition Facts

(Estimated, per serving, based on 12 servings)

• Servings: 12
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary depending on the specific ingredients used, particularly the fat content of the ground beef and cheese, and portion sizes).
• Protein: 30-35g
• Fat: 25-35g
• Carbohydrates: 15-20g
• Net Carbs: 10-15g (Subtract fiber content from total carbohydrates)
• Fiber: 5-7g
• Sodium: 600-800mg (Varies based on salt used and sodium content in canned tomatoes and cheese)

Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This recipe is naturally low-carb and gluten-free, making it a healthier alternative to traditional casseroles. It’s a good source of protein and healthy fats, with moderate carbohydrates and fiber.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

This Eggplant Casserole is impressively quick to prepare, with only 10 minutes of active prep time. The majority of the cooking time is hands-off, as the eggplant roasts and the sauce simmers, allowing you to attend to other tasks while dinner practically cooks itself.

How to Serve

This versatile Eggplant Casserole can be served in various ways, making it perfect for different occasions. Here are some serving suggestions:

• As a complete meal: This casserole is hearty enough to be a satisfying meal on its own. Serve it with a simple side salad for a balanced and complete dinner. A green salad with a light vinaigrette or a Caesar salad would be excellent choices.
• With a side of greens: Enhance the vegetable content of your meal by serving the casserole alongside steamed or sautéed greens. Spinach, kale, broccoli, or green beans would complement the casserole beautifully and add extra nutrients.
• With a light bread or salad: If you’re not strictly low-carb, you can serve the casserole with a slice of crusty bread or a warm baguette for dipping into the delicious sauce. Alternatively, a refreshing cucumber and tomato salad or a Greek salad would provide a lighter contrast to the richness of the casserole.
• As leftovers: This casserole is even more flavorful the next day! Leftovers are perfect for lunch or another dinner. Reheat gently in the oven or microwave until heated through.
• For potlucks and gatherings: Eggplant Casserole is an excellent dish to bring to potlucks, family gatherings, or casual get-togethers. It travels well and is always a crowd-pleaser.

Additional Tips for the Best Eggplant Casserole

To elevate your Eggplant Casserole from good to exceptional, consider these helpful tips:

1. Choose the right eggplant: Look for firm, heavy eggplants with smooth, glossy skin. Avoid eggplants that are soft, bruised, or wrinkled. Smaller to medium-sized eggplants tend to be less bitter and have fewer seeds.
2. Don’t overcrowd the roasting pan: When roasting the eggplant, ensure that the pieces are spread in a single layer on the baking sheet. Overcrowding will cause the eggplant to steam instead of roast, resulting in a less flavorful and slightly mushy texture. Roast in batches if necessary.
3. Use quality ingredients: The flavor of this casserole is enhanced by using high-quality ingredients. Opt for good quality olive oil, fresh garlic, flavorful canned tomatoes, and fresh herbs when available. Using good quality ground beef also makes a difference in the taste and texture of the sauce.
4. Customize the spice level: Adjust the amount of cayenne pepper to your preference. If you like a spicier casserole, you can add more cayenne pepper or a pinch of red pepper flakes. For a milder flavor, reduce or omit the cayenne pepper altogether.
5. Make it ahead: This casserole can be assembled ahead of time and baked later. You can prepare the roasted eggplant and the meat sauce separately, store them in the refrigerator, and assemble and bake the casserole when you are ready to serve. This is a great time-saving tip for busy weeknights or for entertaining. You can also bake the entire casserole a day ahead and reheat it before serving.

FAQ Section

Q: Can I use a different type of cheese?

A: Absolutely! While mozzarella and Parmesan are classic choices for this casserole, you can experiment with other cheeses. Provolone, Monterey Jack, or a blend of Italian cheeses would all work well. For a sharper flavor, consider adding a bit of crumbled feta or goat cheese on top before baking.

Q: Can I make this casserole vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the ground beef with lentils, crumbled firm tofu, or a vegetarian ground beef substitute. You can also add more vegetables like mushrooms, bell peppers, or zucchini to the sauce for added flavor and texture.

Q: Can I freeze Eggplant Casserole?

A: Yes, this casserole freezes well. Assemble and bake the casserole as directed. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil, or transfer to freezer-safe containers. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through and bubbly, about 30-40 minutes.

Q: I don’t have panko breadcrumbs. Can I use regular breadcrumbs?

A: Yes, you can use regular breadcrumbs if you don’t have panko. However, panko breadcrumbs will provide a crispier topping. If using regular breadcrumbs, you might want to toss them with a little melted butter or olive oil before sprinkling them on top to help them crisp up better.

Q: Can I add other vegetables to the meat sauce?

A: Definitely! Feel free to customize the meat sauce by adding other vegetables. Diced bell peppers, carrots, celery, mushrooms, or zucchini would all be delicious additions. Sauté these vegetables along with the onions and garlic before adding the ground beef. Adding vegetables will not only increase the nutritional value but also enhance the flavor and texture of the sauce.

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