Eggplant Ground Beef Casserole

Eggplant Ground Beef Casserole is a cozy, flavor-packed dish featuring layers of roasted eggplant, a rich and savory beef-tomato filling, and a delicate egg and almond milk topping. Perfect for cozy family dinners, this casserole marries Mediterranean‑style flavors with satisfying heartiness. The simple preparation and straightforward ingredients make it approachable for cooks of all levels—especially busy home chefs craving something warm and delicious without fuss. In just a bit over an hour, you’ll have a golden‑topped, layered casserole that’s tender, flavorful, and sure to become a go‑to in your repertoire.

Why You’ll Love This Eggplant Ground Beef Casserole

• Each bite delivers balanced textures and tastes—from the soft, baked eggplant foundation to the savory depth of the beef sauce, all crowned with a golden, custard-like egg and almond milk layer.
• Simple, wholesome ingredients: With eggplant, beef, onions, tomatoes, and classic seasonings, this recipe highlights natural flavors—no complicated components.
• Great for prepping in advance—this casserole can be assembled ahead of time and baked fresh when needed, making it a lifesaver for hectic evenings or larger gatherings.
• Customization-friendly: You can easily swap in dairy-free alternatives, add herbs/spices, or change up the meat to suit dietary needs.
• Comforting and gratifying: Baked dishes like this feel like a warm hug on a plate—delicious, cozy, and deeply satisfying.

Ingredients

• 2 pounds eggplant, sliced
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound minced (ground) beef
• 1 pound chopped tomatoes (fresh or canned)
• 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried parsley)
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 2 eggs, lightly beaten
• 1 tablespoon almond milk

Step‑by‑Step: How to Make Eggplant Ground Beef Casserole

1. Prepare the meat sauce:
   • Heat 3 tablespoons olive oil in a pan over high heat.
   • Add the chopped onion and minced beef; cook until the meat is well‑browned and any liquid has evaporated (about 10 minutes).
   • Add the chopped tomatoes, bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20 minutes, stirring now and then.
   • Remove the lid, then stir in the parsley, salt, and black pepper. Taste and adjust seasoning as needed. Simmer uncovered for another 10 minutes. Set aside.
2. Roast the eggplant slices:
   • While the sauce simmers, preheat your oven to 350 °F (175 °C).
   • Cut eggplants (skin left on) into ½‑inch slices.
   • Line a baking tray with parchment paper, arrange the slices in a single layer, sprinkle lightly with salt, and bake for 15 minutes until softened.
3. Assemble the casserole:
   • Divide the roasted eggplant slices into three equal piles.
   • In an ovenproof dish, layer as follows:
     1. One third of the eggplant slices
     2. Half of the meat sauce
     3. Another third of eggplant slices
     4. Remaining meat sauce
     5. Final third of eggplant slices
4. Add egg topping & bake:
   • In a small bowl, whisk together the eggs, almond milk, and a pinch of salt.
   • Pour this mixture evenly over the assembled casserole.
   • Return to the oven and bake for 10–15 minutes, or until the top turns golden.
5. Rest & serve:
   • Remove from the oven and let the casserole rest for about 5 minutes before serving.

Helpful Tips

• Salt lightly: When baking eggplant slices, salt helps draw out moisture; just don’t oversalt since the sauce also contains salt.
• Even layering: Try to space eggplant slices evenly for uniform cooking and structure.
• Check for doneness: The casserole is ready when the topping is lightly golden and set—not jiggly.
• Let it rest: Allow 5 minutes of resting to help the custard topping firm and make cutting easier.
• Use parchment paper: Makes cleanup a breeze and prevents sticking when roasting eggplant.

Substitutions And Variations

• Meat: Substitute ground turkey, lamb, or plant‑based “beef” for a lighter or vegetarian alternative.
• Egg topping: For dairy substitution, almond milk works perfectly; you could also use soy or oat milk.
• Cheese addition: Stir in grated Parmesan or cheddar atop the egg mixture before baking for a cheesy crust.
• Herbs & spices: Amp up flavor with garlic, oregano, basil, or a pinch of paprika or red pepper flakes.
• Vegetable additions: Layer in zucchini, bell peppers, or mushrooms for added nutrition and flavor diversity.

Storage Instructions

• In the fridge: Cover the cooled casserole with foil or plastic wrap and refrigerate for up to 3–4 days.
• To reheat: Warm individual portions in the microwave or reheat the whole dish in a 300 °F (150 °C) oven until warmed through.
• Freezing: Casserole freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information

(Note: Approximate values per serving; adjust based on your portions and exact ingredients)

Note: These are estimates. For precise values, use a nutrition calculator with your specific ingredients and serving sizes.

Serving Suggestions

• Side salads: A crisp green salad with lemon vinaigrette cuts through the richness.
• Grains: Serve with fluffy couscous, quinoa, or rice for a fuller meal.
• Bread: Crusty bread or garlic toast makes a lovely companion.
• Yogurt drizzle: A spoonful of plain yogurt or tzatziki adds creaminess and tang.

Frequently Asked Questions About Eggplant Ground Beef Casserole

Can I peel the eggplant?
Yes, if you prefer, you can peel the eggplant before slicing. However, keeping the skin on enhances the dish with added texture, color, and fiber.

Do I need to salt the eggplant before roasting?
A light sprinkle helps draw out bitterness and moisture, but be mindful of overall salt, since the sauce also contains salt. Rinsing and patting dry is optional if using small or mild eggplants.

Can I use dried herbs instead of fresh parsley?
Absolutely—use 1 teaspoon dried parsley in place of the fresh. You could also try dried oregano or basil; just reduce quantity by around a third because dried herbs are more concentrated.

How long will leftovers stay good?
When stored properly in the refrigerator, leftovers last up to 3–4 days. For longer storage, freeze for up to 2 months—thaw overnight before reheating.

Is the egg‑almond‑milk topping necessary?
This topping gives the casserole a creamy, golden finish and helps bind the layers. If you prefer no egg topping, you can bake without it—but the texture and appearance will change.

Can I make this ahead and bake later?
Yes, you can prepare and layer everything, then refrigerate (covered) and bake just before serving. Just add a few extra minutes of baking time if starting cold from the fridge.

Conclusion

Thank you so much for taking the time to read through this Eggplant Ground Beef Casserole recipe! Sharing a recipe this comforting and uncomplicated genuinely brings me joy. I hope you find it as satisfying to prepare and enjoy as I do—layered with tender roasted eggplant, rich savory sauce, and that golden egg topping, it’s a simple yet wonderfully flavorful dish. Whether you’re cooking for family, hosting dinner, or just craving something nourishing and flavorful, this casserole delivers on ease and taste. Warmest wishes for happy cooking—and thanks for being part of our food-loving community.

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Eggplant Ground Beef Casserole

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• Author: lisa
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This cozy Eggplant Ground Beef Casserole is a comforting, flavor-rich dish made with roasted eggplant, hearty beef-tomato sauce, and a golden egg topping. It’s perfect for weeknight dinners or prepping ahead for guests. Simple, wholesome ingredients with a Mediterranean twist!

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Ingredients

Scale 1x2x3x

2 pounds eggplant, sliced

3 tablespoons olive oil

1 large onion, finely chopped

1 pound ground beef

1 pound chopped tomatoes

1 tablespoon fresh parsley (or 1 tsp dried)

¼ teaspoon ground black pepper

½ teaspoon salt

2 eggs, lightly beaten

1 tablespoon almond milk

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Instructions

• Prepare the meat sauce:
  • Heat 3 tablespoons olive oil in a pan over high heat.
  • Add the chopped onion and minced beef; cook until the meat is well‑browned and any liquid has evaporated (about 10 minutes).
  • Add the chopped tomatoes, bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20 minutes, stirring now and then.
  • Remove the lid, then stir in the parsley, salt, and black pepper. Taste and adjust seasoning as needed. Simmer uncovered for another 10 minutes. Set aside.
• Roast the eggplant slices:
  • While the sauce simmers, preheat your oven to 350 °F (175 °C).
  • Cut eggplants (skin left on) into ½‑inch slices.
  • Line a baking tray with parchment paper, arrange the slices in a single layer, sprinkle lightly with salt, and bake for 15 minutes until softened.
• Assemble the casserole:
  • Divide the roasted eggplant slices into three equal piles.
  • In an ovenproof dish, layer as follows:
    1. One third of the eggplant slices
    2. Half of the meat sauce
    3. Another third of eggplant slices
    4. Remaining meat sauce
    5. Final third of eggplant slices
• Add egg topping & bake:
  • In a small bowl, whisk together the eggs, almond milk, and a pinch of salt.
  • Pour this mixture evenly over the assembled casserole.
  • Return to the oven and bake for 10–15 minutes, or until the top turns golden.
• Rest & serve:
  • Remove from the oven and let the casserole rest for about 5 minutes before serving.

Notes

Keep the eggplant skin on for added texture and fiber.

This dish can be assembled ahead and baked later.

Try adding cheese or switching ground beef for turkey or lentils.

Store leftovers in the fridge up to 4 days or freeze for 2 months.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 portion
• Calories: 370
• Sugar: 6g
• Carbohydrates: 18g
• Protein: 24g