Herb-Roasted Eggplant and Ground Beef Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant and Ground Beef Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Ground Beef Casserole

Enjoy a hearty and flavorful casserole featuring lean ground beef layered over tender roasted eggplant slices, garnished with fresh tomatoes, onions, and a hint of herbs. This dish melds rustic flavors with a protein-packed filling, making it a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
36.7g
Fat
31.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

150 g Eggplant

1 Tomato (approx. 100g)

1/2 Onion (approx. 50g)

1 tbsp Olive Oil

1/4 cup Shredded Mozzarella Cheese

1 tsp Mixed Herbs

2 Garlic Cloves

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Brush both sides with olive oil and sprinkle lightly with salt, pepper, and mixed herbs.

  • 3

    Arrange the eggplant slices on a baking sheet and roast in the oven for about 20 minutes, flipping once halfway through, until tender and lightly browned.

  • 4

    While the eggplant roasts, heat a skillet over medium heat. Add the ground beef, breaking it up as it cooks. Once it starts to brown, add minced garlic and finely chopped onion, cooking until the onion softens.

  • 5

    Stir in diced tomato and season with salt and pepper. Let the mixture simmer for 5 minutes so the flavors meld.

  • 6

    In a casserole dish, layer the roasted eggplant slices as the base. Spread the beef and vegetable mixture evenly over the eggplant.

  • 7

    Sprinkle shredded mozzarella cheese evenly on top.

  • 8

    Place the casserole back in the oven and bake for an additional 10 minutes, or until the cheese has melted and the casserole is heated through.

  • 9

    Remove from the oven, let it cool slightly, then serve warm.

Herb-Roasted Eggplant and Ground Beef Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant and Ground Beef Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Ground Beef Casserole

Enjoy a hearty and flavorful casserole featuring lean ground beef layered over tender roasted eggplant slices, garnished with fresh tomatoes, onions, and a hint of herbs. This dish melds rustic flavors with a protein-packed filling, making it a satisfying meal any time of day.

NUTRITION

492kcal
Protein
36.7g
Fat
31.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

150 g Eggplant

1 Tomato (approx. 100g)

1/2 Onion (approx. 50g)

1 tbsp Olive Oil

1/4 cup Shredded Mozzarella Cheese

1 tsp Mixed Herbs

2 Garlic Cloves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Brush both sides with olive oil and sprinkle lightly with salt, pepper, and mixed herbs.

  • 3

    Arrange the eggplant slices on a baking sheet and roast in the oven for about 20 minutes, flipping once halfway through, until tender and lightly browned.

  • 4

    While the eggplant roasts, heat a skillet over medium heat. Add the ground beef, breaking it up as it cooks. Once it starts to brown, add minced garlic and finely chopped onion, cooking until the onion softens.

  • 5

    Stir in diced tomato and season with salt and pepper. Let the mixture simmer for 5 minutes so the flavors meld.

  • 6

    In a casserole dish, layer the roasted eggplant slices as the base. Spread the beef and vegetable mixture evenly over the eggplant.

  • 7

    Sprinkle shredded mozzarella cheese evenly on top.

  • 8

    Place the casserole back in the oven and bake for an additional 10 minutes, or until the cheese has melted and the casserole is heated through.

  • 9

    Remove from the oven, let it cool slightly, then serve warm.