Baked Eggplant with Minced Meat and Cheese

This Baked Eggplant with Minced Meat and Cheese is a deliciously hearty dish that combines layers of tender roasted eggplant, flavorful minced meat, and a rich tomato sauce topped with mozzarella and parmesan cheese. With a blend of Mediterranean flavors like basil, garlic, and chili sauce, this dish is not only comforting but also packed with vibrant, savory tastes. The eggplant provides a soft base for the flavorful meat mixture, while the cheesy topping adds a satisfying, gooey finish. This recipe is perfect for dinner and works well for a special occasion or a cozy family meal. Follow this step-by-step guide to create a deliciously juicy and satisfying dish.

Full Recipe:

Ingredients:

  • 1 large eggplant, sliced
  • Olive oil, for drizzling
  • Salt, to taste
  • Black pepper, to taste
  • 3 cloves garlic, minced
  • 1 red onion, finely chopped
  • 500 g (17 oz) minced meat (beef, lamb, or pork)
  • 1 tsp dried basil
  • 1 red bell pepper, chopped
  • 3 tomatoes, diced
  • 2 tbsp tomato paste
  • 1 tsp chili sauce
  • Fresh parsley, chopped (for garnish)
  • Fresh dill, chopped (for garnish)
  • 100 g (3.5 oz) mozzarella cheese, shredded
  • 100 g (3.5 oz) parmesan cheese, grated

Steps to Make Baked Eggplant with Minced Meat and Cheese:

1. Prepare the Eggplant:

  • Slice the Eggplant: Start by washing and slicing the eggplant into 1/4-inch thick rounds. Sprinkle both sides of the slices with salt and set them aside for 15-20 minutes. This helps draw out any bitterness from the eggplant.
  • Pat Dry and Roast: After letting the eggplant rest, use a paper towel to pat the slices dry. Preheat your oven to 200°C (390°F). Place the eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with black pepper. Roast the eggplant for about 20 minutes, flipping halfway through, until they are golden and tender. Set aside.

2. Cook the Minced Meat Mixture:

  • Sauté the Garlic and Onion: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and chopped red onion, cooking for about 2-3 minutes until softened and fragrant.
  • Cook the Minced Meat: Add the minced meat to the skillet, breaking it up with a spatula as it browns. Cook until the meat is fully browned, about 5-7 minutes. Season with salt, black pepper, and 1 teaspoon of dried basil.
  • Add the Vegetables: Stir in the chopped red bell pepper and diced tomatoes. Cook for another 3-4 minutes until the vegetables soften.
  • Add the Tomato Paste and Chili Sauce: Stir in 2 tablespoons of tomato paste and 1 teaspoon of chili sauce. Cook for another 5 minutes, allowing the flavors to blend and the sauce to thicken slightly.

3. Assemble the Dish:

  • Layer the Eggplant and Meat: Grease a baking dish with olive oil and place a layer of roasted eggplant slices on the bottom. Spread a portion of the minced meat mixture over the eggplant. Repeat with another layer of eggplant and meat until all the ingredients are used.
  • Top with Cheese: Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top layer of the eggplant and meat.

4. Bake the Dish:

  • Preheat your oven to 180°C (350°F). Place the assembled dish in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.

5. Garnish and Serve:

  • Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and dill for a burst of fresh flavor and color. Serve warm as a main course alongside a simple green salad or crusty bread.

Nutrition Facts (Approximate per serving, based on 6 servings):

  • Calories: 380 kcal
  • Fat: 26 g
  • Carbohydrates: 15 g
  • Protein: 23 g
  • Fiber: 5 g
  • Cholesterol: 80 mg
  • Sodium: 480 mg

Note: Nutrition values may vary depending on specific ingredients and portion sizes.

FAQs:

1. Can I make this dish vegetarian?
Yes! You can substitute the minced meat with a plant-based alternative such as lentils, tofu, or a meatless ground beef substitute. You can also use a mix of mushrooms and bell peppers for a flavorful vegetarian filling.

2. Can I use a different type of cheese?
Absolutely. While mozzarella and parmesan add great flavor and texture, you can use any cheese that melts well, such as cheddar, gouda, or even feta for a Mediterranean twist.

3. Can I prepare this dish ahead of time?
Yes! You can prepare the dish ahead of time by assembling the layers of roasted eggplant and meat. Store it in the refrigerator for up to 24 hours before baking. When ready to serve, simply bake the dish as instructed.

4. Can I freeze this dish?
Yes, this dish freezes well. Once assembled (before baking), cover the dish with plastic wrap and aluminum foil and freeze for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight and bake as directed.

Tips for Making the Perfect Baked Eggplant with Minced Meat and Cheese:

  1. Salt the Eggplant: Salting the eggplant before roasting is key to drawing out bitterness and excess moisture, which helps the eggplant become tender and not soggy during baking.
  2. Cook the Meat Thoroughly: Make sure to fully brown the minced meat and cook the vegetables before layering them with the eggplant. This allows the flavors to develop and prevents excess moisture in the final dish.
  3. Use Fresh Herbs: Fresh parsley and dill brighten the flavors of this dish. You can also add fresh basil or oregano for extra Mediterranean flavor.
  4. Let it Rest: Letting the dish rest for a few minutes after baking helps the layers set and makes it easier to slice and serve.

Storage Tips:

Refrigerating:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in the oven at 180°C (350°F) for about 10-15 minutes until warmed through.

Freezing:
This dish can also be frozen after baking. Allow the dish to cool completely, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 180°C (350°F) until heated through.

Conclusion:

Baked Eggplant with Minced Meat and Cheese is a delicious and satisfying dish that combines layers of tender roasted eggplant, savory minced meat, and a rich tomato sauce, all topped with melted mozzarella and parmesan. It’s an easy yet impressive meal that’s perfect for family dinners or gatherings. The flavors of garlic, basil, and chili sauce give this dish a bold, Mediterranean-inspired taste, while the cheesy topping adds a comforting finish. Serve it with fresh parsley and dill for an extra burst of freshness, and enjoy this warm, juicy, and flavorful dish!

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Baked Eggplant with Minced Meat and Cheese


  • Author: Olivia
  • Total Time: 1hr

Description

This Baked Eggplant with Minced Meat and Cheese is a deliciously hearty dish that combines layers of tender roasted eggplant, flavorful minced meat, and a rich tomato sauce topped with mozzarella and parmesan cheese. With a blend of Mediterranean flavors like basil, garlic, and chili sauce, this dish is not only comforting but also packed with vibrant, savory tastes. The eggplant provides a soft base for the flavorful meat mixture, while the cheesy topping adds a satisfying, gooey finish. This recipe is perfect for dinner and works well for a special occasion or a cozy family meal. Follow this step-by-step guide to create a deliciously juicy and satisfying dish.


Ingredients

Scale
  • 1 large eggplant, sliced
  • Olive oil, for drizzling
  • Salt, to taste
  • Black pepper, to taste
  • 3 cloves garlic, minced
  • 1 red onion, finely chopped
  • 500 g (17 oz) minced meat (beef, lamb, or pork)
  • 1 tsp dried basil
  • 1 red bell pepper, chopped
  • 3 tomatoes, diced
  • 2 tbsp tomato paste
  • 1 tsp chili sauce
  • Fresh parsley, chopped (for garnish)
  • Fresh dill, chopped (for garnish)
  • 100 g (3.5 oz) mozzarella cheese, shredded
  • 100 g (3.5 oz) parmesan cheese, grated

Instructions

. Prepare the Eggplant:

  • Slice the Eggplant: Start by washing and slicing the eggplant into 1/4-inch thick rounds. Sprinkle both sides of the slices with salt and set them aside for 15-20 minutes. This helps draw out any bitterness from the eggplant.
  • Pat Dry and Roast: After letting the eggplant rest, use a paper towel to pat the slices dry. Preheat your oven to 200°C (390°F). Place the eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with black pepper. Roast the eggplant for about 20 minutes, flipping halfway through, until they are golden and tender. Set aside.

2. Cook the Minced Meat Mixture:

  • Sauté the Garlic and Onion: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and chopped red onion, cooking for about 2-3 minutes until softened and fragrant.
  • Cook the Minced Meat: Add the minced meat to the skillet, breaking it up with a spatula as it browns. Cook until the meat is fully browned, about 5-7 minutes. Season with salt, black pepper, and 1 teaspoon of dried basil.
  • Add the Vegetables: Stir in the chopped red bell pepper and diced tomatoes. Cook for another 3-4 minutes until the vegetables soften.
  • Add the Tomato Paste and Chili Sauce: Stir in 2 tablespoons of tomato paste and 1 teaspoon of chili sauce. Cook for another 5 minutes, allowing the flavors to blend and the sauce to thicken slightly.

3. Assemble the Dish:

  • Layer the Eggplant and Meat: Grease a baking dish with olive oil and place a layer of roasted eggplant slices on the bottom. Spread a portion of the minced meat mixture over the eggplant. Repeat with another layer of eggplant and meat until all the ingredients are used.
  • Top with Cheese: Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top layer of the eggplant and meat.

4. Bake the Dish:

  • Preheat your oven to 180°C (350°F). Place the assembled dish in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.

5. Garnish and Serve:

  • Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and dill for a burst of fresh flavor and color. Serve warm as a main course alongside a simple green salad or crusty bread.
  • Prep Time: 20mins
  • Cook Time: 40mins