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Close-up of a baked eggplant and beef casserole, showcasing rich textures and colors on a dark stone surface.

Easy Baked Eggplant and Beef Casserole

A delicious and hearty baked casserole combining eggplant, ground beef, and rich cheeses for a satisfying meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplants sliced lengthwise
  • 2 medium zucchinis sliced
  • 1 pound ground beef or turkey
Dairy & Cheese
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup cream cheese, softened
  • 1 egg egg
Sauces & Seasonings
  • 1 jar (24 oz) oz marinara sauce sugar-free
  • 2 cloves garlic minced
  • 1 teaspoon teaspoon Italian seasoning
  • Salt and pepper to taste Salt and pepper

Method
 

  1. Preheat oven to 375°F (190°C). Slice eggplants and salt to draw out moisture, then rinse and dry.
  2. Brown ground beef with garlic, salt, pepper, and Italian seasoning. Mix in marinara sauce and set aside.
  3. Layer eggplant slices in a greased baking dish, spread meat sauce, then ricotta mixture, and sprinkle cheeses. Repeat layers and top with cheese.
  4. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake 15 more minutes until bubbly and golden.
  5. Let cool slightly before slicing and serving.

Notes

For best results, drain excess moisture from eggplants before layering.