Keto Eggplant Ground Beef Casserole
A hearty keto casserole combining tender eggplant slices with savory ground beef and rich cheeses, creating a satisfying and healthy warm meal perfect for dinner.
Equipment
- 1 skillet for cooking beef mixture
- 1 9x13-inch baking dish for assembling casserole
Ingredients
- 2 medium eggplants sliced into rounds
- 1 pound ground beef
- 1 can 14 oz diced tomatoes with juice
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C).
- Sprinkle eggplant slices with salt and let them rest for 20 minutes to remove moisture. Rinse and pat dry.
- Heat olive oil in a skillet over medium heat. Cook onion and garlic until softened.
- Add ground beef to skillet and cook until browned.
- Stir in diced tomatoes with juice, Italian seasoning, salt, and pepper; simmer for 5 minutes.
- Grease a 9x13-inch baking dish. Layer half of the eggplant slices, half of the beef mixture, and half of the mozzarella cheese. Repeat the layers.
- Top the casserole with remaining mozzarella and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden on top.
- Allow casserole to cool slightly before serving.
Notes
- Salting the eggplant reduces bitterness and excess moisture.
- Use fresh herbs for extra flavor.
- Store leftovers refrigerated up to 3 days.
- Reheat covered to maintain moisture.