Easy Keto Beef and Eggplant Casserole


1 tablespoon olive oil

2 pounds beef, ground

2 cups eggplant, chopped

Salt and black pepper to the taste

2 teaspoons mustard

2 teaspoons gluten-free Worcestershire sauce

28 ounces canned tomatoes, chopped (I use Muir Glen, no added sugar)

2 cups mozzarella, grated

16 ounces tomato sauce

2 tablespoons parsley, chopped

1 teaspoon oregano, dried


Season eggplant pieces with salt and pepper, leave them aside for 30 minutes, squeeze water a bit, put them into a bowl, add the olive oil and toss them to coat.

In another bowl, mix beef with salt, pepper, mustard and Worcestershire sauce and stir well.

Press them on the bottom of a crockpot.

Add eggplant and spread.

Also add tomatoes, tomato sauce, parsley, oregano, and mozzarella.

Cover Crockpot and cook on Low for 4 hours.

Divide casserole between plates and serve hot.


Cooking Time

Preparation time: 30 minutes Cooking time: 4 hours Servings: 12

Nutritional Value

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