Keto Eggplant and Ground Beef Casserole Recipe
A savory and keto-friendly eggplant and ground beef casserole layered with rich tomato sauce and melted cheeses, perfect for a low-carb dinner that’s hearty and flavorful.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb
Ingredients
Vegetables
- 2 medium eggplants, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
Meat and Dairy
- 1 pound ground beef
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Pantry Items
- 1 can (14 oz) diced tomatoes (with juice)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture. After 20 minutes, rinse the slices under cold water and pat them dry thoroughly with a towel.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until they become soft and fragrant, about 3-4 minutes.
- Cook the Ground Beef: Add the ground beef to the skillet and cook until browned evenly, breaking it apart as it cooks. Once browned, stir in the diced tomatoes with their juice, Italian seasoning, salt, and pepper. Allow this mixture to simmer gently for 5 minutes to blend the flavors.
- Assemble the Casserole: Grease a 9×13-inch baking dish. Layer half of the eggplant slices evenly on the bottom. Spread half of the beef and tomato mixture over the eggplant, followed by half of the shredded mozzarella cheese. Repeat the layering with the remaining eggplant, beef mixture, and mozzarella. Finally, sprinkle the grated Parmesan cheese evenly over the top layer.
- Bake: Place the assembled casserole into the preheated oven at 375°F (190°C) and bake for 30-35 minutes, until the casserole is bubbly and the cheese on top is melted and golden brown.
- Rest and Serve: Remove from the oven and let the casserole cool slightly to allow it to set before serving. Enjoy warm.
Notes
- SALTING the eggplants is important to reduce bitterness and excess water, which helps prevent a soggy casserole.
- You can substitute ground beef with ground turkey or chicken if preferred.
- For a spicier version, add red pepper flakes during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
