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 tender roasted eggplant layered with seasoned ground beef, vibrant tomatoes, and aromatic herbs, finished with a sprinkle of part-skim mozzarella for a satisfying melt. This dish offers a delightful mix of textures and savory tastes perfect for any meal of the day.

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NUTRITION

408kcal
Protein
31.3g
Fat
24.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Eggplant (roasted)

4 ounces Ground Beef (90% lean)

1/4 cup Part-Skim Mozzarella Cheese

1/2 cup Diced Tomatoes

1/4 medium Onion, chopped

1/2 tablespoon Olive Oil

1 clove Garlic, minced

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds, brush lightly with olive oil, and sprinkle with salt, pepper, and a pinch of dried herbs. Roast on a baking sheet for about 20 minutes until tender.

  • 3

    While the eggplant roasts, heat a skillet over medium heat. Add the remaining olive oil, then sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it up as it cooks. Season with salt, pepper, and mixed dried herbs. Cook until browned and fully cooked through.

  • 5

    Stir in the diced tomatoes and let the mixture simmer for about 5 minutes to meld the flavors.

  • 6

    In a casserole dish, layer the roasted eggplant slices with the beef and tomato mixture. Top with the part-skim mozzarella cheese.

  • 7

    Place the casserole in the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and 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 tender roasted eggplant layered with seasoned ground beef, vibrant tomatoes, and aromatic herbs, finished with a sprinkle of part-skim mozzarella for a satisfying melt. This dish offers a delightful mix of textures and savory tastes perfect for any meal of the day.

NUTRITION

408kcal
Protein
31.3g
Fat
24.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Eggplant (roasted)

4 ounces Ground Beef (90% lean)

1/4 cup Part-Skim Mozzarella Cheese

1/2 cup Diced Tomatoes

1/4 medium Onion, chopped

1/2 tablespoon Olive Oil

1 clove Garlic, minced

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds, brush lightly with olive oil, and sprinkle with salt, pepper, and a pinch of dried herbs. Roast on a baking sheet for about 20 minutes until tender.

  • 3

    While the eggplant roasts, heat a skillet over medium heat. Add the remaining olive oil, then sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it up as it cooks. Season with salt, pepper, and mixed dried herbs. Cook until browned and fully cooked through.

  • 5

    Stir in the diced tomatoes and let the mixture simmer for about 5 minutes to meld the flavors.

  • 6

    In a casserole dish, layer the roasted eggplant slices with the beef and tomato mixture. Top with the part-skim mozzarella cheese.

  • 7

    Place the casserole in the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.