Ground Beef & Eggplant Casserole Recipe


Ground beef and eggplant make an incredible pair for a low-carb casserole. It is inexpensive and big on taste.

Yield: 12 servings

Total Time Taken: 4 hours and 10 minutes


2 pounds ground beef

2 cups cubed eggplant

28 ounces diced tomatoes

1 tablespoon olive oil

2 teaspoons salt and more as needed

½ teaspoon ground black pepper

2 tablespoons chopped parsley

1 teaspoon dried oregano

2 teaspoons mustard paste

2 cups shredded mozzarella cheese

16 ounces tomato sauce

2 teaspoons Worcestershire sauce


  1. Place eggplant in a colander, evenly sprinkle with salt and set aside for 30 minutes.
  2. After 30 minutes transfer eggplant into a bowl and drizzle with olive oil.
  3. In a bowl mix together beef, salt, pepper, mustard and Worcestershire sauce until combined and then place at the bottom of the 8-quarts crockpot.
  4. Spread meat evenly and then cover with eggplant cubes. Top with tomatoes and tomato sauce and sprinkle with cheese, parsley and oregano.
  5. Cover the crockpot, plug in and cook for 2-3 hours on high heat setting until cooked through. Serve warm.

Nutritional Information Per Serving: 209 Cal, 12.8 g total fat (2.3 g sat. fat), 35 mg chol., 237 mg sodium, 7.1 g carb., 2.4 g fiber, 16 g protein.

Ground Beef & Eggplant Casserole


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