Follow Me

Low Carb Eggplant Casserole

This low carb, trim healthy mama s eggplant casserole is a great way to use those fresh eggplants during the summer.

I was lucky because my dad usually shares some of his extras during the summer. I am sure it would taste just as good with store bought eggplants if that’s what you have. I feel like this is a cross between eggplant Parmesan and lasagna. When I make this again, I plan on cutting the eggplant pieces into quarters. When made this way, you really need a knife to cut the slices into pieces when you are eating it. Make this as written or cut them into pieces, either way it will taste great. My family loved it!!

This trim healthy mama recipe is a great recipe made ahead during the weekend and baked during the week. I am all about food prep when I can. That really helps me stay on plan. When my kids were little, I was all about freezer cooking. Now that I eat the trim healthy mama way of eating, I am all about using as many different meal prep ideas as possible. If you have a busy life, doing some meal prep will be very helpful to keep you on plan. This recipe is perfect for that. This creamy, cheesy eggplant casserole will be a family favorite. If you are looking for a new Italian recipe, this will fill that need. Try it and let me know what you thought about it.

Low Csrb Eggplant Casserole

Ingredients

  • 1 Lb Hamburger Meat
  • 2 Med Eggs, beaten
  • 3/4 C Parmesan Cheese
  • 1 Lrg Eggplant or 2 Med. Eggplants Sliced into 1/4-1/3 in slices
  • 1 Med Onion, diced
  • 1 T Minced Garlic
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Italian Seasoning
  • 1 t Fennel Seed I crush them in the palm of my hand a little
  • 16 oz Tub Part-skim Ricotta Cheese
  • 2 M Eggs, beaten
  • 1/2 t Italian Seasoning
  • 1/4 C Parmesan Cheese
  • 25 oz Jar Marinara Sauce
  • 1/2 C Parmesan Cheese
  • 2 C Shredded Mozzarella Cheese

Instructions

  • Preheat your oven to 375. Put 2 beaten eggs into a small bowl and 3/4 C Parmesan cheese in another small bowl.
  • Line a baking sheet with parchment paper or foil. You might need 2, depending on how you sliced your eggplant. Dip the eggplant slices into the beaten eggs and then the parm cheese. Lay on baking sheet. Bake for 10 minutes and flip to the other side. Bake until golden brown,about 5-7 more minutes.
  • Put your ground beef into a medium to large skillet over medium heat. Start browning and add the onion and garlic.
  • When almost finished browning, add the salt, pepper, Italian seasoning and fennel. Continue cooking until meat is cooked through.
  • In a small bowl add your ricotta cheese, 2 beaten eggs, 1/4 C parm cheese, and 1/2 t Italian seasoning. Stir together.
  • Spray a 9×13 dish with non-stick cooking spray. Coat the bottom of the pan with a small amount of the marinara sauce. Top with a layer of coated and baked eggplant. Carefully spread the ricotta cheese on top. I dollop all over the pan and use a spatula to evenly spread the ricotta mixture over the eggplant.
  • Sprinkle cooked hamburger meat on top of the ricotta cheese mixture.
  • Spread sauce on top of the hamburger meat and sprinkle 1/2 C of Parmesan cheese on top of the sauce.
  • Sprinkle shredded mozzarella cheese on top.
  • Bake at 350 degrees for 20-30 minutes, until hot and bubbly.
  • Allow to sit for a few minutes. Serve warm.

Leave a Reply

Your email address will not be published.

Recipe Rating




MENU