Looking for a cozy Italian dinner without the heavy carbs? This Three Cheese Eggplant Italiano packs all the savory flavor of classic eggplant parmesan into a simple, breading-free bake. With melty mozzarella, creamy ricotta, and a hearty beef ragu, it’s a guilt-free comfort meal the whole family will love.
It’s hard to think of a more satisfying meal than this one-dish, cheese-filled eggplant casserole. By skipping the breading and the noodles, you get all that classic comfort in a keto-friendly dish that’s remarkably easy to whip up.
In this family-friendly dinner, fresh slices of tender eggplant provide a subtle flavor and perfect texture that pairs beautifully with our seasoned tomato sauce, savory beef, and melty cheese. It’s the ultimate way to enjoy a hearty baked eggplant recipe while keeping things light and nutritious.
Put it all together, and this is one heck of a savory dish. This dish is just as filling and satisfying as a classic lasagna, Beef Ragu Italiano, or Crock Pot Ziti, but it serves as a delicious low-carb alternative that fits perfectly into a keto-friendly lifestyle.
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Why you'll love it
| Packed full of protein- This casserole recipe is loaded with cheese and lean ground beef, providing a ton of protein in each flavorful bite. Secret almost-super fruit- Eggplant is nutrient rich, and has a decent amount of potassium, Vitamin C and fiber. Easy oven bake- After the prep work is out of the way, this bakes in one dish for only 35 minutes in the oven. Easy serving- Because it's a casserole, there's no need for additional sides, other than a simple slice of bread or salad. |
Ingredients
- eggplant- peeled and cut into half-inch slices
- lean ground beef- 85% or above recommended
- onions- for added flavor
- tomato sauce- any variety of plain tomato sauce is fine
- Italian seasoning, salt, garlic powder, ground pepper- seasonings for the ragu
- ricotta cheese
- fresh mozzarella cheese- buy the pre-sliced to save time
- freshly grated parmesan cheese- buy in a bag or refrigerated cannister to also save time
Instructions
For a more detailed set of instructions, see the printable recipe card below
- In a large pot, cook peeled eggplant slices in boiling, salted water for five minutes only. Drain thoroughly in colander and set aside.
- Brown beef with onions in skillet; drain fat.
- In a small mixing bowl, combine tomato sauce with Italian seasoning, salt, garlic powder and ground pepper. Add the sauce to the skillet and stir. Then spoon half of the meat mixture into the bottom of a prepared 13x9 dish.
- Place half of the eggplant slices over meat. Then spoon half of the ricotta cheese over eggplant; top with half of the mozzarella slices.
- Repeat layers, ending with the mozzarella. Sprinkle parmesan cheese over all.
- Cover tightly with foil. Bake in a preheated 425 degree oven for 20 minutes. Remove foil and bake and additional 10-15 minutes or until cheese is fully melted and sauce is bubbling.
- Let stand 5 minutes and enjoy!
Equipment
- vegetable peeler
- chef's knife
- cutting board
- large pot
- colander
- skillet
- small mixing bowl
- measuring cups
- measuring spoons
- 13x9 casserole dish, lightly greased
- foil
Storage
Store in an airtight container and refrigerate. Enjoy within three days.
Reheating Instructions:
Place in a covered casserole dish. Bake in 350° oven for 20-25 minutes or until heated through.
📋Recipe with step-by-step instructions
Three Cheese Eggplant Italiano Casserole
Ingredients
- 1 medium eggplant about 1 pound
- 1 pound lean ground beef 85% or above recommended
- ½ cup chopped onions
- 1 (15 oz.) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- 1 cup ricotta cheese
- 8 ounces fresh mozzarella cheese buy the pre-sliced to save time
- ¼ cup freshly grated parmesan cheese buy in a bag or refrigerated cannister to also save time
Instructions
- Before starting:Preheat oven to 425℉Peel eggplant and cut into half-inch slicesChop onion
- In a large pot, cook peeled eggplant slices in boiling, salted water for five minutes only. Drain thoroughly in colander and set aside.
- Brown beef with onions in skillet; drain fat.
- In a small mixing bowl, combine tomato sauce with Italian seasoning, salt, garlic powder and ground pepper. Add the sauce to the skillet and stir. Then spoon half of the meat mixture into the bottom of a prepared 13x9 dish.
- Place half of the eggplant slices over meat. Then spoon half of the ricotta cheese over eggplant; top with half of the mozzarella slices.
- Repeat layers, ending with the mozzarella. Sprinkle parmesan cheese over all.
- Cover tightly with foil. Bake in a preheated 425 degree oven for 20 minutes. Remove foil and bake and additional 10-15 minutes or until cheese is fully melted and sauce is bubbling. Let stand 5 minutes and enjoy.
- Store leftovers in an airtight container and refrigerate. Enjoy within three days.
- Reheat leftovers in a covered dish at 350 degrees for 20-25 minutes.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Denise W. says
This was one of the best eggplant dishes I've made. We loved all the cheese! Even my son, who doesn't usually like eggplant, was loving it!
Kitchen Ready Betty says
So glad to hear that! You can always sneak extra veggies and nutrients into cheesy, flavor packed casseroles like this one! I've been doing it for years!
Barb says
What a great and healthier recipe for making eggplant parm.
Kitchen Ready Betty says
Hi Barb! I am so glad you enjoyed this healthier take on eggplant parm. Using non-breaded eggplant really keeps the dish light while still giving you all that classic Italian casserole flavor. Thanks for the 5-star review!