Description
A hearty and flavorful casserole featuring layers of tender eggplant, seasoned ground beef, marinara, and melted cheese. A comforting family favorite perfect for any night of the week.
Ingredients
1 large eggplant, sliced into rounds
1 pound ground beef
1 jar marinara sauce (24 oz)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Optional: breadcrumbs for topping
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté the eggplant slices for 2-3 minutes on each side until golden. Set aside.
In the same skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
Add garlic powder, Italian seasoning, salt, and pepper to the ground beef. Stir to combine.
Spread a thin layer of marinara in the bottom of a 9×13-inch baking dish.
Layer half the eggplant slices on top of the marinara.
Spoon half the beef mixture over the eggplant.
Add another layer of marinara, followed by the remaining eggplant slices.
Pour the remaining marinara over the top.
Sprinkle mozzarella and Parmesan cheese on the top layer.
Optional: Top with a light layer of breadcrumbs for added texture.
Bake for 25–30 minutes until hot and bubbly, and the top is golden and crisp.
Let cool slightly before serving.
Notes
Eggplant can be prepped and sautéed up to a day in advance and stored in the fridge.
For a meatless version, substitute ground meat with seasoned lentils or chickpeas.
Leftovers freeze well for up to 2 months. Reheat in a 350°F oven for 15–20 minutes.
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg