Eggplant Aubergine and Ground Beef Layers
Savor the cozy, comforting flavors of this Eggplant Aubergine and Ground Beef Layers recipe, a hearty dish that combines tender roasted eggplant slices with rich, spiced ground beef and layers of gooey melted cheese. Infused with aromatic cinnamon, garlic, and oregano, and simmered in a luscious tomato sauce, this Mediterranean-inspired baked casserole is a true crowd-pleaser. The golden, bubbly topping of Parmesan and mozzarella makes it irresistibly indulgent, while the optional fresh parsley garnish adds a burst of freshness. Perfect for weeknight family dinners or as a standout dish for special gatherings, this eggplant and ground beef bake is both satisfying and packed with flavor. Serve it alongside a crisp green salad or some crusty bread for a complete, delicious meal.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 500 grams Ground beef
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 50 grams Parmesan cheese
- 150 grams Mozzarella cheese
- 2 tablespoons Fresh parsley (optional, for serving)
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1/2-inch thick rounds. Lay them on a tray, sprinkle both sides with a little salt, and let them sit for 15 minutes to draw out excess moisture.
Pat the eggplant slices dry with a paper towel. Heat 2 tablespoons of olive oil in a large skillet over medium heat and fry the eggplant slices in batches until golden brown on both sides. Set aside on a plate lined with paper towels to absorb excess oil.
Finely dice the onion and mince the garlic. Heat the remaining tablespoon of olive oil in the same skillet and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 7-8 minutes.
Stir in the crushed tomatoes, tomato paste, ground cinnamon, dried oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
In a baking dish, layer the components: start with a thin layer of the meat sauce, then add a layer of eggplant slices. Repeat this layering process, finishing with a layer of meat sauce on top.
Grate the Parmesan cheese and sprinkle it over the top layer of the meat sauce. Slice or shred the mozzarella cheese and add it as the final topping.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
