Layered Eggplant Casserole with Meat
Layered eggplant casserole with meat is a classic of Mediterranean cuisine, characterized by rich flavors and easy preparation. This dish is not only filling but also healthy, thanks to the fresh vegetables and juicy meat layers. It is an ideal choice for a dinner with friends or a family meal.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Wash the eggplants and slice them into approximately 1 cm thick rounds. Sprinkle with salt and let them sit for 15 minutes to release any bitter juices. Pat them dry with paper towels.
2
Heat a skillet over medium heat with a little olive oil. Sear the eggplant slices on both sides until lightly browned. Transfer to a plate and set aside.
3
Finely chop the onion and garlic. Sauté them in a little olive oil until softened. Add the ground meat and cook until browned, breaking it up with a spoon.
4
Dice the tomatoes and add them to the ground meat. Season with salt, pepper, and oregano. Simmer the sauce until it thickens.
5
Grease a baking dish with olive oil. Begin layering the ingredients: first a layer of eggplant, followed by a layer of the meat and tomato sauce. Repeat until all the ingredients are used, finishing with a layer of eggplant on top.
6
Sprinkle the top with grated mozzarella cheese and bake in a preheated oven at 350°F (180°C) for about 25-30 minutes, or until the cheese is melted and golden brown.
7
Serve warm, with a fresh salad or steamed rice. Garnish with freshly chopped parsley, if desired.
