Delicious Baked Recipe with Ground Beef and Eggplant

Why You’ll Love This Recipe

It’s a delicious way to enjoy eggplant even if you’re not usually a fan. The roasting process gives the eggplant a soft, almost creamy texture, while the seasoned beef and tomato sauce add richness and depth. Finished with bubbly melted cheese, it’s a complete meal in one dish and pairs wonderfully with a simple salad or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
2 medium eggplants, sliced into ½-inch rounds
1 medium onion, finely chopped
3–4 garlic cloves, minced
2 cups tomato sauce
1 cup shredded mozzarella cheese (or Parmesan)
2 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp olive oil

Directions

1. Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush with 1 tablespoon olive oil, and season lightly with salt and pepper. Roast for 15–20 minutes, flipping halfway, until tender and lightly golden.
2. While eggplant roasts, heat remaining olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds more.
3. Add ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, about 5–6 minutes. Drain excess fat if necessary.
4. Stir in Italian seasoning, salt, pepper, and tomato sauce. Reduce heat and let simmer for 5 minutes to allow flavors to meld.
5. Lightly grease a baking dish. Spread a thin layer of the beef mixture on the bottom, then add a layer of eggplant slices. Continue layering until all ingredients are used, finishing with beef sauce on top.
6. Sprinkle shredded mozzarella (or Parmesan) evenly over the top.
7. Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
8. Let cool for a few minutes before serving.

Servings and timing

Serves 4–6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Greek-Inspired – Add crumbled feta and fresh oregano, and swap tomato sauce for a spiced tomato-wine sauce.
• Low-Carb Version – Skip the tomato sauce and use a creamy garlic Parmesan sauce instead.
• Vegetarian Twist – Replace beef with a plant-based ground meat alternative or cooked lentils.
• Spicy Kick – Add red pepper flakes or chopped chili peppers to the beef mixture.
• Cheese Blend – Use a mix of mozzarella and provolone for extra flavor.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or in the microwave in short bursts until heated through. Freeze baked portions for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, assemble the dish up to a day in advance, refrigerate, and bake just before serving.

Do I need to peel the eggplant?

No, the skin softens during baking, but you can peel it if you prefer a smoother texture.

Can I grill the eggplant instead of roasting?

Yes, grilling will add a smoky flavor to the dish.

What’s the best tomato sauce to use?

A rich, thick sauce works best either homemade or a good-quality store-bought brand.

Can I freeze it before baking?

Yes, assemble the dish without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding extra time as needed.

Can I use ground turkey or chicken?

Absolutely, though the flavor will be milder; season generously.

How do I prevent soggy eggplant?

Roast or grill the eggplant before layering to remove excess moisture.

Can I add other vegetables?

Yes, zucchini, mushrooms, or spinach make great additions.

Is this dish gluten-free?

Yes, as written all ingredients are naturally gluten-free.

Can I use a different cheese?

Yes, provolone, cheddar, or a blend of Italian cheeses will work well.

Conclusion

This baked ground beef and eggplant recipe combines tender roasted eggplant, savory beef, and rich tomato sauce under a blanket of melted cheese for a truly comforting meal. With easy prep, customizable flavors, and great make-ahead potential, it’s a recipe you’ll want to keep in your regular dinner rotation.

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