Cheesy Eggplant and Ground Beef Casserole

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty keto casserole layering tender roasted eggplant with spiced ground beef and melted mozzarella cheese. This Mediterranean-inspired keto recipe (low carb), ready in about 55 minutes, pairs eggplant, ground beef, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/2-inch rounds eggplant
• 1 lb, 85% lean ground beef
• 1 1/2 cups, shredded mozzarella cheese
• 2 tbsp tomato paste
• 1 small, diced onion
• 3 cloves, minced garlic cloves
• 3 tbsp, divided olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Preheat oven to 400°F. Lay 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet, brush both sides with 2 tbsp olive oil and season with 1/2 tsp salt. Roast for 20 minutes, flipping halfway until tender and golden.
2. Step 2: While eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and 3 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 lb 85% lean ground beef to the skillet, breaking it up with a spoon. Cook for 7-8 minutes until browned and no longer pink. Stir in 2 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2 more minutes until well combined.
4. Step 4: In a baking dish, layer half of the roasted eggplant slices, then spread all the cooked ground beef mixture evenly over them. Top with remaining eggplant slices, then sprinkle 1 1/2 cups shredded mozzarella cheese evenly on top.
5. Step 5: Bake uncovered at 400°F for 15 minutes until cheese is melted and bubbly with golden spots. Let rest 5 minutes before serving.