Roasted Eggplant and Beef Layered Casserole

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

Roasted Eggplant and Beef Layered Casserole

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Beef Layered Casserole

Enjoy a comforting and hearty layered casserole featuring savory lean ground beef, tender roasted eggplant slices, and a vibrant tomato sauce topped with melty low-fat mozzarella. This dish is thoughtfully balanced to provide ample protein and rich flavor without compromising your healthy eating goals.

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NUTRITION

340kcal
Protein
32.9g
Fat
13.8g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

200 grams Eggplant

1/2 cup Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

1 medium Onion

2 cloves Garlic

2 sprays Olive Oil

2 tablespoons Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly spray them with olive oil and arrange on a baking sheet. Roast for 20 minutes until tender.

  • 3

    While the eggplant roasts, dice the onion and mince the garlic. In a skillet over medium heat, spray a bit of olive oil and sauté the onion until translucent. Add the garlic and cook for another minute.

  • 4

    Add the lean ground beef to the skillet. Cook until the beef is browned and crumbled, then stir in the tomato sauce. Let the mixture simmer for about 5 minutes. Season with salt and pepper to taste.

  • 5

    In a casserole dish, layer half of the roasted eggplant slices. Spread the beef and tomato sauce mixture over the eggplant, then sprinkle with a bit of fresh basil. Top with the remaining eggplant slices and finish with a sprinkle of low-fat mozzarella cheese.

  • 6

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

  • 7

    Garnish with extra basil if desired and serve warm.

Roasted Eggplant and Beef Layered Casserole

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

Roasted Eggplant and Beef Layered Casserole

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Beef Layered Casserole

Enjoy a comforting and hearty layered casserole featuring savory lean ground beef, tender roasted eggplant slices, and a vibrant tomato sauce topped with melty low-fat mozzarella. This dish is thoughtfully balanced to provide ample protein and rich flavor without compromising your healthy eating goals.

NUTRITION

340kcal
Protein
32.9g
Fat
13.8g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

200 grams Eggplant

1/2 cup Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

1 medium Onion

2 cloves Garlic

2 sprays Olive Oil

2 tablespoons Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly spray them with olive oil and arrange on a baking sheet. Roast for 20 minutes until tender.

  • 3

    While the eggplant roasts, dice the onion and mince the garlic. In a skillet over medium heat, spray a bit of olive oil and sauté the onion until translucent. Add the garlic and cook for another minute.

  • 4

    Add the lean ground beef to the skillet. Cook until the beef is browned and crumbled, then stir in the tomato sauce. Let the mixture simmer for about 5 minutes. Season with salt and pepper to taste.

  • 5

    In a casserole dish, layer half of the roasted eggplant slices. Spread the beef and tomato sauce mixture over the eggplant, then sprinkle with a bit of fresh basil. Top with the remaining eggplant slices and finish with a sprinkle of low-fat mozzarella cheese.

  • 6

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

  • 7

    Garnish with extra basil if desired and serve warm.