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!
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 |