Eggplant and Ground Beef Casserole with Fresh Herbs
20min
45min
2
485
Chef's Note
For the best flavor, let the casserole rest for 10 minutes before serving. This allows the juices to redistribute and the layers to set, making it easier to portion and serve. If you prefer a spicier version (when not cooking low-spice), add a pinch of red pepper flakes to the meat mixture.
Tags
Ingredients
1 medium eggplant
12 oz lean ground beef
2 tablespoons olive oil
1 medium yellow onion
3 cloves garlic
1 medium bell pepper
1 small zucchini
14 oz canned diced tomatoes (no sugar added)
1/4 cup fresh basil
2 tablespoons fresh parsley
1 tablespoon fresh oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mozzarella cheese
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Slice the eggplant into 1/2-inch rounds. Place on a baking sheet, brush with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt. Bake for 15 minutes until slightly softened.
- 3
While the eggplant bakes, dice the onion, bell pepper, and zucchini. Mince the 3 cloves of garlic.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
- 5
Add the 12 oz of ground beef to the skillet and break it apart with a wooden spoon. Cook for 5-6 minutes until browned.
- 6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- 7
Add the diced bell pepper and zucchini to the skillet. Cook for 3-4 minutes until vegetables begin to soften.
- 8
Pour in the 14 oz can of diced tomatoes with their juice. Stir to combine.
- 9
Chop the fresh herbs and add 2 tablespoons of parsley, 1 tablespoon of oregano, and 3 tablespoons of basil to the meat mixture, reserving 1 tablespoon of basil for garnish.
- 10
Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 5 minutes to allow flavors to meld.
- 11
In a 2-quart baking dish, arrange a layer of the baked eggplant slices on the bottom.
- 12
Spoon half of the meat mixture over the eggplant layer.
- 13
Add another layer of eggplant slices, then top with the remaining meat mixture.
- 14
Sprinkle 1/2 cup of mozzarella cheese evenly over the top.
- 15
Bake uncovered for 20 minutes until the cheese is melted and bubbly.
- 16
Garnish with the reserved 1 tablespoon of fresh basil before serving.
Nutrition Information (per serving)
485
38g
18g
29g
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