Eggplant casserole with ground beef

This delicious keto eggplant casserole with ground beef is a low-carb keto-friendly casserole with extra lean ground beef, vegetables, and cheese. It has a crispy eggplant crust and a moist, creamy interior. Serve this keto eggplant casserole with ground beef hot out of the oven while the cheese is golden brown and bubbling for everyone to be delighted!

On a diet and need a low-carb recipe? So grab some eggplants for your next meal when you go grocery shopping. And when picking an eggplant in the store, look for the ones with glossy and dark skin.

Eggplant is one of those vegetables you cannot get enough of when you learn how to cook it. It is a great vegetable full of vitamins and minerals; the meaty texture is delicious and feeling and adds lots of bulk and fiber to this keto eggplant casserole with ground beef and any other dishes.

Eggplants and tomatoes are abundant during summer. So take advantage of the summer season and make this easy keto eggplant casserole with ground beef over and over again.

How to choose eggplant

Pick the medium-sized one which has small seeds and is not bitter. When picking an eggplant in the store, look for one with glossy, dark, and firm skin and not a spotty one. Make sure it is heavy for its size.

Ingredients

• Ground beef/ hamburger. I used extra lean ground beef. Use any other type of ground beef you prefer.
• Eggplant. When picking an eggplant in the store, look for the ones with glossy and dark skin. I am steam-cooking the eggplant. Feel free to roast or pan-fry it beforehand.
• Onion. Adds flavor and bulk.
• Tomato. Tomato goes so well with eggplant. I used diced canned tomatoes. You may use fresh juicy tomatoes instead. Tomato paste, tomato sauce, or pasta sauce works too.
• Garlic. Adds flavor to the dish
• Cheese. I used sharp cheddar cheese. Any other cheese works too.
• Oil. I used avocado oil. Use other oils such as coconut oil, butter, olive oil, or ghee.
• Seasonings. Italian herbs mix, paprika, salt, and pepper to taste.
• Water. I used to steam cook the eggplant.
• Garnish. I used some chopped green onions and parsley.

How to make eggplant casserole with ground beef (step-by-step)

Step1. Prepare the eggplant. Peel the eggplant all around and then poke it all over with a knife and place it into a deep saucepan with water. Bring it to a boil, lower the heat to a minimum, cover it, and let it steam for 30 minutes or till easily pokes through with a knife but still holds its shape. The eggplant will finish cooking in the oven.

Step 2. Saute the veggies and ground beef. Meanwhile, place a skillet over medium-high heat, and add oil to it. Then saute the onion and garlic till soften and start to brown. Then add the ground beef and saute till most liquid is absorbed and starts to brown about 10 minutes. Season it with salt and black pepper.

Step 3. Add tomato and season. At this point, add the diced tomatoes and paprika. Stir around and let them cook for about 10 minutes or till a thick sauce is created with no excess water. Season it with Italian herb mix.

Step 4. Slice the eggplant. Take the steamed eggplant out of the pot and let it cool down to the touch. Then gently squeeze as much water as you can out of the steamed eggplant and dry it out with paper towels. This way dryer eggplant will turn out crispy. Then, take a sharp knife and slice it into ring shapes, about ½ inches. No worries if the eggplant starts to break a little while slicing it.

Step 5. Layer and bake. Drizzle oil over a baking dish ( I used a cast iron skillet). Then, layer the eggplant rings. Season the eggplant with salt and black pepper. Then layer over them the ground beef sauce, followed by shredded cheese. Then bake it in the oven at 375 °F uncovered for 30 minutes or till golden brown on top and crispy bottom.

Step 6. Garnish it and serve. Garnish the dish with some chopped green onion and parsley. Then serve it hot and enjoy!

Tips

• Use globe eggplant. It works best for this keto eggplant casserole with ground beef since they are big and meaty. But any other eggplant works fine too.
• Use less salt. Season everything as you go with salt and pepper. But use less salt than usual since cheese has lots of salt.
• Make a double batch. Prepare ingredients ahead and make a double batch for later use.
• Do not overbake the dish. If you use extra-lean ground beef, ensure not to overbake the dish just enough for a crispy result.
• Drain the excess liquid. To make the eggplant slices crispy, make sure to squeeze the excess liquid off the steamed eggplant and dry it out with paper towels. Then slice it into rings.

Substitutions and variations

• Substitute ground beef. Ground turkey or ground chicken are great options. Or skip it entirely and serve this casserole as a side dish.
• Use other veggies. Try this recipe with zucchini or mushroom instead of eggplant.
• Add more veggies. Throw in some cauliflower or broccoli rice, shredded cabbage, green bell peppers, or any other vegetables you like.
• Replace onion. Leeks, chives, or shallots are other options. Onion and garlic powder work fine too.
• Replace cheddar cheese. Mozzarella cheese, parmesan, cottage cheese, cream cheese, or other cheese of your choice.
• Pan-fry the eggplant. Alternatively, you could pan-fry each slice of eggplant for this keto eggplant casserole with the ground beef recipe. Peel and cut it into ½-inch ring shapes and pan-fry them in batches. However, steaming eggplant is a healthier cooking method and less time-consuming. Ground beef and cheese will make up for it, and the dish will taste delicious no matter what.
• Make it a complete dish. Add a layer of tortillas or cooked pasta to make this casserole a complete dish.
• Add spices and herbs. Add your favorite spices and herbs. This is an easy way to boost the dish's flavor without adding more calories. Spices: cumin, ginger, cayenne pepper, or turmeric. Herbs: cilantro, chives, oregano, mint, dill, parsley, basil, or rosemary.
• Make it vegan. Substitute ground beef with cooked legumes: beans, lentils, chickpeas, or soaked chopped nuts. Substitute cheddar cheese with nut cheese: cashew cheese, almond cheese, or other vegan dairy-free cheese.

Equipment

• I used a 10-inch cast-iron skillet to fry the burger patties.
• Grater.

Storage and reheat

Store this keto eggplant casserole with ground beef in an airtight container in the fridge for up to 3 days. Heat it low and slow over the stovetop or microwave it for a few seconds. You may freeze it in a freezer-safe container for up to 3 months.

How to serve it

Serve it with fresh spring salad, fermented vegetables, and soup.

Serve it with potato soup, roasted green beans, cauliflower broccoli salad, and sourdough discard flatbread.

I hope you get to enjoy this easy gluten-free casserole recipe as much as my family does. This is an excellent comfort food for any time of the year and the leftover tastes even better.

Did you make this recipe? Let me know how you did it. I'd love to hear from you!

Please rate, comment, and share this recipe on Pinterest. Thank you!

FAQ

Recipe

Eggplant casserole with ground beef

Delicious Nutritious Food

This delicious keto eggplant casserole with ground beef is an absolutely easy recipe to make from scratch; Low-carb, crispy crust & moist!

Print Recipe Pin Recipe

5 from 10 votes

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Dinner, Beef recipes

Cuisine American

Servings 6 Servings

Calories 416 kcal

Ingredients

  

1x2x3x

• ▢ 1 lb of extra lean ground beef
• ▢ 1 globe eggplant peeled and poked
• ▢ 1 medium onion coarsely grated
• ▢ 28 oz of canned diced tomatoes
• ▢ 2 cloves of garlic chopped
• ▢ 8 ounces of shredded cheddar cheese
• ▢ 3 tbsp. of avocado oil.
• ▢ 1 tbsp. of Italian herb mix
• ▢ 1 tbsp. of paprika
• ▢ ½ tsp. of salt or to taste
• ▢ ¼ tsp. of black pepper or to taste
• ▢ ¼ cup of water.
• ▢ Garnish. I used some chopped green onions and parsley.

Cook ModePrevent your screen from going dark

Instructions

 

• Prepare the eggplant. Peel the eggplant all around and then poke it all over with a knife and place it into a deep saucepan with water. Bring it to a boil, lower the heat to a minimum, cover it, and let it steam for 30 minutes or till easily poke through with a knife but still holds its shape. The eggplant will finish cooking in the oven.
• Saute the veggies and ground beef.

  Meanwhile, place a skillet over medium-high heat, and add oil to it. Then saute the onion and garlic till soften and start to brown. Then add to it the ground beef and saute till most liquid is absorbed and starts to brown, about 10 minutes. Season it with salt and black pepper.
• Add tomato and season. At this point, add the diced tomatoes and paprika. Stir around and let them cook for about 10 minutes or till a thick sauce is created with no excess water. Season it with Italian herb mix.
• Slice the eggplant. Take the steamed eggplant out of the pot and let it cool down to the touch. Then gently squeeze as much as water you can out of the steamed eggplant and dry it out with paper towels. This way dryer eggplant will turn out crispy. Then, take a sharp knife and slice it into ring shapes, about ½ inches. No worries if the eggplant starts to break a little while slicing it.
• Layer and bake. Drizzle oil over a baking dish ( I used a cast iron skillet). Then, layer the eggplant rings. Season the eggplant with salt and black pepper. Then layer over them the ground beef sauce, followed by shredded cheese. Then bake it at 375 °F uncovered for 30 minutes or till golden brown on top and crispy bottom.
• Garnish it and serve. Garnish the dish with some chopped green onion and parsley. Then serve it hot and enjoy!  

Your Private Notes

Click here to add your own private notes.

Notes

Tips

• • • Use globe eggplant. It works best for this keto eggplant casserole with ground beef since they are big and meaty. But any other eggplant works fine too.
    • Use less salt. Season everything as you go with salt and pepper. But use less salt than usual since cheese has lots of salt.
    • Make a double batch. Prepare ingredients beforehand and make a double batch for later use.
    • Do not overbake the dish. If you use extra-lean ground beef, ensure not to overbake the dish just enough for a crispy result.
    • Drain the excess liquid. To make the eggplant slices crispy, make sure to squeeze the excess liquid off the steamed eggplant and dry it out with paper towels. Then slice it into rings.

Substitutes and variations

• • • Substitute ground beef. Ground turkey or ground chicken are great options. Or skip it entirely and serve this casserole as a side dish.
    • Use other veggies. Try this recipe with zucchini or mushroom instead of eggplant.
    • Add more veggies. Throw in some cauliflower or broccoli rice, shredded cabbage, or any other vegetables you like.
    • Replace onion. Leeks, chives, or shallot are other options. Onion and garlic powder work fine too.
    • Replace cheddar cheese. Cottage cheese, cream cheese, or other cheese of your choice.
    • Pan-fry the eggplant. Alternatively, you could pan-fry each slice of eggplant for this keto eggplant casserole with the ground beef recipe. Peel and cut it into ½-inch ring shapes and pan-fry them in batches. However, steaming eggplant is less time-consuming. Ground beef and cheese will make up for it, and the dish will taste delicious no matter what.
    • Make it a complete dish. Add a layer of tortillas or cooked pasta to make this casserole a complete dish.
    • Add spices and herbs. Add your favorite spices and herbs. This is an easy way to boost the dish's flavor without adding more calories. Spices: cumin, ginger, cayenne pepper, or turmeric. Herbs: cilantro, chives, oregano, mint, dill, parsley, basil, or rosemary.
    • Make it vegan. Substitute ground beef with cooked legumes: beans, lentils, chickpeas, or soaked chopped nuts. Substitute cheddar cheese with nut cheese: cashew cheese, almond cheese, or other vegan dairy-free cheese.

Equipment

• • • 10-inch cast-iron skillet.
    • Grater.

Storage and reheat

Store this keto eggplant casserole with ground beef in an airtight container in the fridge for up to 3 days. Heat it low and slow over the stovetop or microwave it for a few seconds. You may freeze it in a freezer-safe container for up to 3 months.

How to serve it

Serve it with fresh spring salad, fermented vegetables, and soup.

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 17gProtein: 33gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 12gCholesterol: 105mgSodium: 662mgFiber: 6gSugar: 8g

Note: The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

Tried this recipe?Let us know how it was!