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

Savor this hearty casserole featuring lean ground beef layered with tender roasted eggplant cubes, juicy diced tomato, and aromatic sautéed onions and garlic, all infused with fragrant basil and oregano. Topped with a sprinkle of low‐fat mozzarella, this dish harmonizes robust flavors with a clean, satisfying finish.

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NUTRITION

483kcal
Protein
40.1g
Fat
23.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

2 cups diced Eggplant

1 medium Tomato, diced

1 small Onion, diced

2 cloves Garlic, minced

2 oz Low-Fat Mozzarella Cheese, shredded

1 tsp Olive Oil

1 tbsp Fresh Basil, chopped

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly oil a baking dish with olive oil.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground beef to the skillet and cook until browned, breaking it up as it cooks. Season with salt, pepper, and dried oregano.

  • 5

    In a bowl, combine the browned beef mixture with the diced eggplant and tomato, along with chopped basil. Mix gently to combine.

  • 6

    Transfer the mixture into the prepared baking dish and spread evenly.

  • 7

    Sprinkle the shredded low-fat mozzarella evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant is tender.

  • 9

    Remove from oven and let it cool slightly before serving.

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

Savor this hearty casserole featuring lean ground beef layered with tender roasted eggplant cubes, juicy diced tomato, and aromatic sautéed onions and garlic, all infused with fragrant basil and oregano. Topped with a sprinkle of low‐fat mozzarella, this dish harmonizes robust flavors with a clean, satisfying finish.

NUTRITION

483kcal
Protein
40.1g
Fat
23.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

2 cups diced Eggplant

1 medium Tomato, diced

1 small Onion, diced

2 cloves Garlic, minced

2 oz Low-Fat Mozzarella Cheese, shredded

1 tsp Olive Oil

1 tbsp Fresh Basil, chopped

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly oil a baking dish with olive oil.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground beef to the skillet and cook until browned, breaking it up as it cooks. Season with salt, pepper, and dried oregano.

  • 5

    In a bowl, combine the browned beef mixture with the diced eggplant and tomato, along with chopped basil. Mix gently to combine.

  • 6

    Transfer the mixture into the prepared baking dish and spread evenly.

  • 7

    Sprinkle the shredded low-fat mozzarella evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant is tender.

  • 9

    Remove from oven and let it cool slightly before serving.