Healthy Eggplant and Meatball Casserole

This Healthy Eggplant and Meatball Casserole is comforting, savory, and easy to make. This is a traditional Turkish dish of baked meatballs with vegetables including eggplants, topped with your favorite tomato sauce or marinara. Perfect for a delicious, healthy weeknight dinner that all your family will love!

Healthy Eggplant and Meatball Casserole Recipe

I like this Healthy Eggplant and Meatball Casserole because it is easy to make with simple ingredients I usually have on hand. Baked meatballs with vegetables in tomato sauce are packed with so much vibrant flavor, are utterly delicious.

To make this casserole recipe start by making the beef meatballs first by mixing all meatball ingredients together and shaping them into meatballs. Then slice the eggplants and cut the remain vegetables. Now you’re ready to rock assemble the casserole and bake it! Here you have the perfect healthy casserole recipe that comes together very easily and quickly.

Here Is Why You Need to Try Eggplant and Meatball Casserole Recipe:

• it’s easy and delicious;
• it’s baked in the oven with minimum fat;
• it’s loaded with vegetables and protein;
• it makes satisfying and hearty family dinner;
• it’s full of delicious flavors;
• it makes beautiful leftovers for lunch;
• it’s keto friendly and low carb;
• this is perfect for meal prep;
• it’s a macro friendly recipe for all your fitness and diet needs.

How to Serve Eggplant and Meatball Casserole

Pair these Healthy Eggplant and Meatballs with hot spaghetti or Mashed Potatoes for comfort family dinner. I also recommend pairing this recipe with baked spaghetti squash or cauliflower rice for a simple low-carb meal.

Healthy Eggplant and Meatball Casserole can also be eaten with crusty fresh bread and a nice green tossed salad like this Healthy Caesar Salad.

Ingredients for Healthy Eggplant and Meatball Casserole

Ingredients for meatballs:

• 2 lb (905g) lean ground beef, 85% lean
• 1/3 cup (25g) breadcrumbs
• 1 medium (95g) yellow onion, chopped
• 4 cloves garlic, minced
• 1/3 cup cold water
• 1/3 cup fresh parsley, chopped
• 1 tsp. Italian seasoning
• 1 tsp. ground coriander
• salt and black pepper, to taste

Ingredients for casserole:

• 4 small (1 ½ lb/600 g) eggplants, (preferably Japanese), sliced into 1-inch rounds
• 1 medium (150g) bell pepper, sliced
• 1 medium (120g) red onion, sliced
• 2 medium (180g) tomatoes
• 1 cup (240g) tomato sauce or marinara
• salt and pepper, to taste
• fresh parsley for garnish

How to Make Healthy Eggplant and Meatball Casserole

How to Make Meatballs:

1. In a large mixing bowl, add all meatball ingredients. Mix with your hands or use a flat beater of a stand mixer until well combined.
2. Shape into meatballs (about a full ice cream scoop of meat). Set aside.

How to Make Casserole:

3. Preheat the oven to 400°F.
4. Slice the eggplants into 1-inch rounds.
5. To assemble the casserole, in a 9”x13” baking casserole dish, layer the eggplant slices and meatballs in turns. Fill the pepper, onion, and tomato slices in the gaps between the rows. Sprinkle the salt and black pepper.
6. Pour the tomato sauce or marinara over the casserole and bake for 50-60 minutes.
7. Garnish with chopped fresh parsley, serve and enjoy!

How Many Calories in Healthy Eggplant and Meatball Casserole

Healthy Eggplant and Meatball Casserole

This Healthy Eggplant and Meatball Casserole is comforting, savory, and easy to make. This is a traditional Turkish dish of baked meatballs with vegetables including eggplants, topped with your favorite tomato sauce or marinara. Perfect for a delicious, healthy weeknight dinner that all your family will love!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 6 people

Calories 372 kcal

Ingredients

  

• Ingredients for meatballs:
• 2 lb 905g lean ground beef, 85% lean
• 1/3 cup 25g breadcrumbs
• 1 medium 95g yellow onion, chopped
• 4 cloves garlic minced
• 1/3 cup cold water
• 1/3 cup fresh parsley chopped
• 1 tsp. Italian seasoning
• 1 tsp. ground coriander
• salt and black pepper to taste
• Ingredients for casserole:
• 4 small 1 ½ lb/600 g eggplants, (preferably Japanese), sliced into 1-inch rounds
• 1 medium 150g bell pepper, sliced
• 1 medium 120g red onion, sliced
• 2 medium 180g tomatoes
• 1 cup 240g tomato sauce or marinara
• salt and pepper to taste
• fresh parsley for garnish

Instructions

 

• How to Make Meatballs:
• In a large mixing bowl, add all meatball ingredients. Mix with your hands or use a flat beater of a stand mixer until well combined.
• Shape into meatballs (about a full ice cream scoop of meat). Set aside.
• How to Make Casserole:
• Preheat the oven to 400°F.
• Slice the eggplants into 1-inch rounds.
• To assemble the casserole, in a 9”x13” baking casserole dish, layer the eggplant slices and meatballs in turns. Fill the pepper, onion, and tomato slices in the gaps between the rows. Sprinkle the salt and black pepper.
• Pour the tomato sauce or marinara over the casserole and bake for 50-60 minutes.
• Garnish with chopped fresh parsley, serve and enjoy!

Notes

How Many Calories in Healthy Eggplant and Meatball Casserole

Calories (per 1 serve, 300 g): 372 cal	Calories (per 100 g ): 124 cal
Fat: 21.6 g	Fat: 7.2 g
Carbohydrates: 18.3 g	Carbohydrates: 6.1 g
Protein: 34.8 g	Protein: 11.6 g