Eggplant Casserole
Our eggplant casserole recipe is layered with fresh eggplant, a rich meat sauce, and topped with cheese for the best cozy comfort food!
Servings: 8 servings
Calories: 325kcal
Ingredients
- 1 tablespoon avocado oil
- 2 lbs ground beef
- 1 teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 eggplant
- 1 28-ounce marinara sauce
- 1 15-ounce can tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the ground beef, season, and cook until browned. Transfer the beef to a dutch oven or large sauce pan and add the marinara and tomato sauce and stir to combine. Let simmer while you prepare the eggplant.1 tablespoon avocado oil, 2 lbs ground beef, 1 teaspoon granulated garlic, ½ teaspoon granulated onion, ½ teaspoon dried basil, ½ teaspoon dried parsley, ½ teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Preheat oven to 350°F.
- Slice the eggplants into thin round slices, salt both sides if desired, and let sit for 10 minutes. Rinse and then quickly cook on both sides in the same skillet you browned the beef in.2 eggplant
- In a 9×13-inch baking dish, layer the meat sauce and eggplant. Repeat layers. Top with mozzarella and grated parmesan cheese.1 28-ounce marinara sauce, 1 15-ounce can tomato sauce, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
- Cover with foil and bake at 350°F for 35 minutes. Uncover and bake for 10 more minutes.
- Let rest at least 15 minutes before serving.
Video
Notes
Eggplant Prep Tip: Salting and resting the eggplant helps draw out bitterness and moisture. Be sure to rinse and pat dry thoroughly to avoid excess salt and sogginess.
Cheese Options: For more richness, increase mozzarella to 1 cup or add a layer of ricotta or cottage cheese between the eggplant and meat sauce. This makes it more like an eggplant lasagna!
Make Ahead: Assemble the dish up to 1 day in advance, cover, and refrigerate. Bake directly from the fridge, adding 10-15 minutes to covered baking time.
Storage: Leftovers keep well. Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool completely, wrap tightly with foil or plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm covered in a 350°F oven for 20–25 minutes or microwave individual portions until heated through.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 8g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 468mg | Potassium: 619mg | Fiber: 4g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 3mg