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Close-up view of a baked eggplant and ground beef casserole served on a plate.
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Eggplant Ground Beef Casserole

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 550
A hearty and flavorful casserole combining roasted eggplant with savory ground beef and tomatoes, topped with a baked egg mixture for added richness.

Ingredients

Vegetables

  • 2 pounds eggplant, sliced
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 pound ground beef
  • 1 pound chopped tomatoes
  • 1 tablespoon fresh parsley (or 1 tsp dried)
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 eggs lightly beaten eggs
  • 1 tablespoon almond milk

Instructions 

  • Cook chopped onion and ground beef until browned, about 10 minutes.
  • Add chopped tomatoes, simmer for 20 minutes, then stir in parsley, salt, and pepper. Simmer uncovered for 10 minutes.
  • Slice eggplants into ½-inch pieces and bake at 375°F (190°C) for 15 minutes until softened.
  • Layer eggplant slices and meat sauce in an ovenproof dish, ending with eggplant slices.
  • Mix eggs with almond milk and pour evenly over the casserole. Bake at 375°F (190°C) for 10–15 minutes until golden.

Notes

For a vegetarian version, substitute ground beef with lentils or mushrooms.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Eggplant

Nutrition

Calories: 550kcal | Carbohydrates: 40g | Protein: 35g | Fat: 30g | Sodium: 800mg