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A baking dish with roasted eggplant, layered with a mixture of ground beef, onion, and spices, and topped with melted shredded cheddar and grape tomatoes, sitting on a bed of marinara sauce

Ground Beef Eggplant Casserole

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  • Author: cooktimestory
  • Total Time: 1 hour 5 minutes
  • Yield: 3 1x
  • Diet: Gluten-Free

Description

This cheesy Ground Beef Eggplant Casserole takes everything you love about eggplant Parmesan and turns it into an easy, budget-friendly weeknight bake. Roasted eggplant is layered with a savory seasoned beef and marinara mixture, topped with melted sharp cheddar and juicy cherry tomatoes, then baked until bubbling. It’s a simple, comforting way to use up summer eggplant without a bit of breading, frying, or fuss.

Ingredients

Scale
  • 2 pounds eggplant (about 2 medium), sliced into 1/4-inch thick rounds or strips
  • 1/3 cup yellow onion, diced
  • 2 pounds ground beef
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups marinara sauce
  • 2 cups sharp cheddar, shredded
  • Cherry tomatoes, halved – for garnish

Instructions

  1. Preheat the oven to 400°F. Arrange the eggplant slices on a baking sheet. Brush olive oil generously on both sides and sprinkle with salt. Roast until tender and lightly golden, 25 to 30 minutes.
  2. While the eggplant roasts, heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Add the ground beef and use a wooden spoon to break it apart. Stir in the oregano, Italian seasoning, garlic powder, cumin, salt, and black pepper. Cook until the beef is fully browned, about 5 to 7 minutes. Drain any excess grease.
  3. Remove the eggplants from the oven while leaving the oven on. In a baking dish, arrange half of the roasted eggplant slices in an even layer. Top with half of the seasoned beef mixture. Repeat with the remaining eggplant and the rest of the beef.
  4. Carefully pour the marinara sauce around the eggplant and beef layers, letting it settle into the gaps. Sprinkle the shredded cheddar evenly over the top and scatter the halved cherry tomatoes over the cheese. Bake until the sauce is bubbling, about 10 to 15 minutes.
  5. Switch the oven to broil and cook until the cheese is fully melted, bubbly, and turning golden, 2 to 5 minutes. Remove from the oven and let rest for 5 minutes before serving immediately.
  • Prep Time: 15
  • Cook Time: 50
  • Category: Entree

Find it online: https://cooktimestory.com/2026/08/18/the-best-budget-eggplant-casserole-recipe-simple-weeknight-dinner/