Eggplant Parmesan with Ground Beef
Now, I’ll admit that most of my eggplant parmesan experience has come while traveling through Italy. So … you might say my standards are high.
But this Eggplant Parmesan with Ground Beef recipe absolutely delivers — with a meaty twist!
There’s some prep work involved, but as we all know, the secret behind all great Italian food is love and fresh ingredients. So if you have the time to treat yourself right, I promise it’ll pay off in the end!
Here’s what you’ll need:
Ingredients
2 large eggplants cut into 1/4-inch-thick slices
2 eggs
1/4 cup almond milk
1 1/2 cup breadcrumbs
1 1/2 cup grated parmesan cheese
3 tsp oregano
3 tsp thyme
1 tsp red pepper flakes
1/2 tsp sea salt
2 tsp garlic salt
Ground pepper to taste
28 ounces of marinara sauce or tomato sauce (I used Rao’s)
2 large balls of mozzarella slices
1/2 cup basil leaves
1 lbs grass fed beef
How to Prepare Eggplant for Baking (No Soggy Slices!)
The last thing you want when you finally sit down for dinner is to bite into a soggy eggplant parmesan. Trust me, that’s a rubbery texture no one wants. So, if you have a few spare hours in your day, follow these steps to make sure your eggplant is nothing but warm and crispy!
Steps to Removing Moisture From Eggplant:
Wash and slice your eggplant into even rounds.
Generously sprinkle sea salt over both sides of each slice.
Let the salted eggplant sit on a baking sheet or colander for 1–3 hours. This draws out excess moisture, which helps prevent sogginess during baking.
Once time’s up, gently pat each slice dry with a clean kitchen towel or paper towels.
This should keep your eggplant firm and dry, giving you that delicious taste and texture we all love!
How to Make Your Own Breadcrumbs
While store-bought breadcrumbs work just fine, making your own gives you more control over texture, flavor, and ingredients — especially if you’re aiming for a gluten-free or low-carb eggplant parmesan with ground beef.
Start by choosing your favorite type of bread or cracker. This could be anything from whole wheat slices to grain-free options. I actually used Simple Mills Rosemary & Sea Salt Almond Flour Crackers for this recipe, and they added amazing flavor and crunch.
Here’s how to do it:
Break up your bread or crackers and pulse them in a food processor until they reach your desired consistency.
Spread the crumbs evenly on a baking sheet.
Bake at 300°F for 10–15 minutes, or until dry and lightly golden.
For even more flavor, feel free to toss the breadcrumbs with a bit of olive oil, garlic powder, Italian herbs, or parmesan before baking.
This simple step elevates your dish and ensures every bite of your eggplant parmesan has the perfect crispy texture.
The Best Meat to Add to Eggplant Parmesan (And Why It Works)
Now, most traditional eggplant parmesan recipes don’t include beef (or any other meat, for that matter), but when I was putting this meal together, I wanted to give the dish a little extra oomph.
And oh, was it good!
Not only did the ground beef add a whole other layer of flavors to the dish, but it gave the eggplant parmesan the lasagna-like texture that I love. Make sure you opt for grass-fed beef, though, to avoid all the hormones and antibiotics that are so often given to cattle.
Other Protein Options for Eggplant Parmesan
Not into ground beef? No problem. One of the best things about this eggplant parmesan recipe is how adaptable it is when it comes to protein.
You can easily swap the beef for:
Ground turkey or chicken – A leaner option with a mild flavor that still adds great texture.
Italian sausage – Adds a savory, spiced kick that pairs beautifully with the tomato sauce and cheese.
Lentils or chickpeas – A great plant-based alternative if you’re looking for a vegetarian version that’s still high in protein.
Crumbled tofu or tempeh – Perfect for those following a meatless or dairy-free diet — just season well to boost the flavor.
Whatever protein you choose, layering it with roasted eggplant, rich sauce, and gooey cheese is a guaranteed win.
Instructions
Wash, slice, and place eggplant on a cutting board in a single layer. Sprinkle a good amount of sea salt over the top and let sit anywhere from 1-3 hours. After, pat the eggplant dry with a paper towel to remove moisture.
Preheat the oven to 400 deg F and line two baking sheets with parchment paper.
In a medium bowl, whisk the eggs and almond milk together to form an egg wash.
In another medium bowl, combine the breadcrumbs, 1 cup of parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
Dip the eggplant into the egg wash and then into the breadcrumb mixture to coat. Place in a single layer on the baking sheet lined with parchment paper. Repeat with all slices.
Drizzle olive oil over the eggplant and bake for 20 minutes or until golden brown.
While the eggplant is cooking, in a saucepan, cook the ground beef and season with garlic salt and pepper. Once cooked through, add in marinara sauce. Stir to combine.
In a 9x13 baking dish, spread 1/2 cup of beef and marinara sauce. Then, layer half the eggplant on top. Top with more marinara sauce and thinly sliced mozzarella. Repeat until all ingredients are used.
Sprinkle the final 1/2 cup of parmesan cheese on top.
Bake again for 20 minutes or until the cheese is melted. Turn the oven to broil and cook for two to four more minutes or until the top is browned.
Top with basil and serve immediately!
What Tools Am I Cooking With?
Note: Some of the links above are affiliate links, which means I may earn a small commission if you choose to make a purchase — at no extra cost to you. I only recommend tools I personally use and love in my own kitchen!
Beef Eggplant Parmesan
Ingredients
Instructions
- Wash, slice, and place eggplant on a cutting board in a single layer. Sprinkle a good amount of sea salt over the top and let sit anywhere from 1-3 hours. After, pat the eggplant dry with a paper towel to remove moisture.
- Preheat the oven to 400 deg F and line two baking sheets with parchment paper.
- In a medium bowl, whisk the eggs and almond milk together to form an egg wash.
- In another medium bowl, combine the breadcrumbs, 1 cup parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
- Dip the eggplant into the egg wash and then into the breadcrumb mixture to coat. Place in a single layer on a baking sheet lined with parchment paper. Repeat with all slices.
- Drizzle olive oil over the eggplant and bake for 20 minutes or until golden brown.
- While the eggplant is cooking, in a saucepan, cook the ground beef and season with garlic salt and pepper. Once cooked through, add in marinara sauce. Stir to combine.
- In a 9x13 baking dish, spread 1/2 cup of beef and marinara sauce. Then, layer half the eggplant on top. Top with more marinara sauce and thinly sliced mozzarella. Repeat until all ingredients are used.
- Sprinkle the 1/2 cup of parmesan cheese on top.
- Bake again for 20 minutes or until the cheese is melted. Turn the oven to broil and cook for two to four more minutes or until the top is browned.
- Top with basil and serve immediately!