Low Carb Eggplant Enchilada Casserole
Satisfy your Tex-Mex cravings without the carb overload by whipping up this irresistible Low Carb Eggplant Enchilada Casserole! This hearty, gluten-free dish features tender slices of roasted eggplant layered with seasoned ground beef, bold enchilada sauce, and a mouthwatering blend of melted cheddar and Monterey Jack cheeses. Perfect for weeknight dinners or meal prep, this casserole is bursting with smoky spices like cumin and smoked paprika, delivering all the flavors of classic enchiladas without the tortillas. Top with fresh cilantro and a dollop of sour cream for the ultimate guilt-free comfort food experience. Ready in just an hour, it’s a must-try for keto-friendly and low-carb diets!
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Recipe Information
Ingredients
- 2 large Eggplants
- 3 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Canned enchilada sauce
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup, chopped (optional) Fresh cilantro
- 0.5 cup (optional, for serving) Sour cream
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick pieces. Lay the slices on a baking sheet lined with paper towels and sprinkle them with salt on both sides. Let them rest for 15 minutes to draw out moisture, then pat them dry.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in batches and cook for 2-3 minutes per side until softened and lightly golden. Set aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the beef with the spices.
Pour 1 cup of enchilada sauce into the beef mixture and stir to combine. Remove from the heat.
Spread a thin layer of the remaining enchilada sauce (about 1/2 cup) on the bottom of a 9x13-inch baking dish.
Layer half of the cooked eggplant slices over the sauce, followed by half of the beef mixture. Sprinkle 1 cup of cheddar cheese evenly over this layer.
Repeat with the remaining eggplant slices, beef mixture, and 1 cup of Monterey Jack cheese on top.
Pour the remaining enchilada sauce evenly over the casserole and sprinkle the last cup of cheddar cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh cilantro, if using.
Serve warm with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.6 g | 342% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 6968 mg | 303% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 48.7 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2866 mg | 220% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
