Whole30 Hearty Eggplant Casserole
Discover the ultimate comfort food makeover with this Whole30 Hearty Eggplant Casserole—an irresistible blend of bold Mediterranean flavors and wholesome ingredients! Perfectly roasted eggplant slices serve as the foundation, layered with a savory ground beef and crushed tomato sauce infused with oregano, basil, and garlic. Topped with a golden crust of almond flour, nutritional yeast, and fresh parsley, this dairy-free and gluten-free casserole is a nutrition-packed crowd-pleaser that's ideal for meal prep or a cozy family dinner. Ready in just over an hour, this Whole30-friendly recipe is guaranteed to satisfy without compromising your dietary goals. Enjoy a guilt-free indulgence that's as hearty as it is healthy!
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 medium onion
- 3 cloves garlic cloves
- 1 pound ground beef
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup almond flour
- 0.25 cup nutritional yeast
- 1 tablespoon parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds. Arrange them in a single layer on two baking sheets lined with parchment paper.
Brush the eggplant slices with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Roast the eggplants in the oven for 20 minutes, flipping them halfway through, until they are tender and slightly golden.
While the eggplant is roasting, finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for about 3 minutes until softened.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until no longer pink.
Stir in the crushed tomatoes, 1 teaspoon of salt, oregano, and basil. Bring to a boil, then reduce the heat and simmer for about 15 minutes until the sauce thickens.
In a small bowl, combine almond flour, nutritional yeast, chopped parsley, and the remaining 1 tablespoon of olive oil.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the meat sauce. Layer half of the roasted eggplants over the sauce.
Spread half of the remaining meat sauce over the eggplants. Repeat with another layer of eggplants and the rest of the meat sauce.
Sprinkle the almond flour mixture evenly on top of the casserole.
Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the casserole is bubbly.
Let it cool for a few minutes before serving. Enjoy your Whole30 Hearty Eggplant Casserole!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 16.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1394 mg | 30% | |
*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.
