A Greek-inspired low-carb casserole that replaces traditional potatoes and béchamel with layers of eggplant, cauliflower, and bell peppers. Topped with seasoned ground beef sauce, fresh tomatoes, and melted cheese, then baked until golden. A comforting family-friendly dish.
olive oilplus more for frying the eggplant slices¼ cups
tomatoescut into thin slices3
fresh parsleychopped for garnish¼ cups
bell peppersthinly sliced2
shredded mozzarella cheese~2 cupsest.
parmesan cheese~1 cupest.
lean ground beef2 lb
onionfinely chopped1
garlic clovesapproximately 65
crushed tomatoes in their juices (canned)1 lb
dried oreganoheaping teaspoon mentioned in video, approximately 1 tsp listed in recipe1 tsp
saltto taste
black pepperto taste
crushed red pepper flakesa pinch
ground cinnamon1/4 to 1/2 teaspoon in video¼ tsp
parsleyfinely chopped, stirred into meat sauce~¼ cupsest.
Steps
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1
Preheat the oven to 425 °F (220 °C).
2
Make the meat sauce: add finely chopped onion to a saucepan with a little olive oil and cook over medium heat for about 8–10 minutes until soft and golden.
3
Add approximately 6 grated garlic cloves and warm through for about 30 seconds until fragrant, then add the 2 pounds of ground beef.
4
Cook the beef over medium-high heat, stirring often, until most of the pink color is gone. Season with salt, freshly cracked black pepper, 1/4 to 1/2 teaspoon ground cinnamon, crushed red pepper flakes, and 1 can (15 oz) of crushed tomatoes.
5
Rinse the tomato can with a little water and add to the pot. Mix everything together, cover, and simmer over medium heat for about 20–25 minutes until the sauce thickens.
6
Stir in finely chopped fresh parsley and about 1 teaspoon of dried oregano. Taste and adjust seasoning with salt and pepper as needed.
7
Prepare the cauliflower: cut 1 large cauliflower head in half and slice into about 1/2-inch-thick slices. Arrange on the bottom of a baking pan (overlapping is fine), drizzle lightly with olive oil, and season with salt and freshly cracked black pepper.
8
Roast in the preheated 425 °F oven on the center rack for 20–25 minutes until fork-tender. Once roasted, sprinkle generously with parmesan cheese and shredded mozzarella cheese.
9
Prepare the eggplant: slice 2 eggplants into about 1/2-inch-thick pieces, sprinkle with salt, and place in a colander for 20 minutes to draw out bitter juices. Pat dry with paper towels.
10
Heat a skillet over medium-high heat and pan-fry the eggplant slices in two batches, about 3–4 minutes per side, until golden. Transfer to a paper-towel-lined plate to absorb excess oil.
11
Layer the pan-fried eggplant slices on top of the cauliflower and cheese. Sprinkle another light layer of parmesan and mozzarella cheese over the eggplant.
12
Slice 4 tomatoes into thin slices and slice 2 bell peppers into thin rounds.
13
Pour all the ground beef sauce evenly over the eggplant and cheese mixture. Sprinkle additional parmesan and plenty of mozzarella cheese on top.
14
Layer the tomato and bell pepper slices on top. Lightly brush the tomato and pepper slices with oil and season with salt and dried oregano.
15
Return to the oven and bake uncovered at 425 °F for 45 minutes. For the last 5 minutes, turn on the broiler to add a light char to the vegetables.
16
Remove from the oven and let sit for 10–15 minutes (or up to 30 minutes) to set. If excess juices release, use paper towels to absorb them. Serve warm.
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