Roasted eggplant

Cup of Yum
1. Preheat the oven to 450 °F (230 °C) and line a baking sheet with parchment paper greased with olive oil.
2. Spread the eggplant pieces on a single layer and drizzle with 2 tablespoons of olive oil. Roast at 450 °F (230 °C) for 25 minutes, until tender and golden with slightly charred edges.
3. Remove eggplants from the oven and set aside. Keep the oven on at 350 °F (175 °C).

Meat sauce

1. While the eggplants are roasting, prepare the sauce. Add 2 tablespoons of olive oil to a large skillet over medium heat, add the onions and sauté until they are translucent. Add the garlic and sauté until fragrant, about 1 minute more.
2. Add the ground beef, salt, black pepper, cayenne pepper and paprika. Break chunks of ground beef into small pieces with a wooden spoon or spatula. Brown the meat on medium-high for about 8-10 minutes.
3. Stir in the diced tomatoes, thyme and dried basil. Simmer the sauce on medium until it thickens and most of the liquid has evaporated (about 10 minutes). Taste and adjust the seasoning as needed.

Casserole assembly

1. Transfer the roasted eggplant into a 9×13-inch casserole dish. Spread the meat sauce over the eggplants, then layer the mozzarella cheese and sprinkle the Parmesan. Optionally, add keto breadcrumbs for a crispier topping.
2. Bake the casserole at 350 °F (175 °C) for about 25-30 minutes, until bubbly and the cheese topping is gratinated and looking crispy. If needed, set it under the broiler for a couple of minutes, just until the top is browned.
3. Remove the casserole from the oven and let it sit for 10 minutes before slicing and serving.