This layered eggplant and meat casserole, inspired by Italian flavors, is a comforting and satisfying dish. Thin slices of eggplant are layered with a rich, savory ground beef and vegetable mixture, topped with mozzarella and parmesan cheese, and baked until golden brown. It’s a perfect dish for a family dinner or a cozy gathering, offering a delicious combination of textures and flavors.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 15-20 minutes
Ingredients:
- 2 medium eggplants (about 700g)
- Salt
- Water
- Olive oil
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 350g ground beef
- 2 cloves garlic, minced
- White pepper, to taste
- Sweet paprika, to taste
- Cumin, to taste
- Ginger, to taste
- Salt, to taste
- 200g tomato puree (passata)
- 100ml water
- 1 tablespoon tomato concentrate
- 120g mozzarella cheese, cubed or sliced
- 70g mozzarella fior di latte
- 70g parmesan flakes (or grated parmesan)
- Tomato puree (passata)
- Dried oregano
- Fresh parsley, chopped for garnish
Directions:
- Prepare the Eggplant:
- Wash the eggplants and slice them into 3mm thick slices.
- In a large bowl, combine water and a generous amount of salt.
- Place the eggplant slices in the salted water and let them rest for 10-15 minutes to draw out bitterness.
- Drain the eggplant slices and pat them dry thoroughly with paper towels.
- Prepare the Meat Sauce:
- Heat olive oil in a large skillet or pot over medium heat.
- Add the chopped onion and bell pepper, and sauté until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned.
- Add the minced garlic, white pepper, sweet paprika, cumin, ginger, and salt. Stir to combine.
- Pour in the tomato puree, water, and tomato concentrate.
- Stir well, reduce heat to medium-low, and simmer for 20-25 minutes, or until the sauce has thickened and the water has evaporated.
- Remove from heat and let it cool slightly.
- Prepare the First Layered Casserole:
- Preheat oven to 180°C (356°F).
- Lightly grease a baking dish with olive oil.
- Season the dried eggplant slices with salt and pepper, and lightly drizzle with olive oil.
- Layer half of the eggplant slices at the bottom of the baking dish.
- Spread half of the meat sauce over the eggplant layer.
- Distribute the 120g of mozzarella cheese cubes or slices over the meat sauce.
- Layer the remaining eggplant slices over the mozzarella.
- Spread the remaining meat sauce over the top eggplant layer.
- Bake for 20-25 minutes, or until the eggplant is tender and the top is golden brown.
- Garnish with fresh parsley before serving.
- Prepare the Second Layered Casserole:
- Preheat oven to 180°C (356°F).
- Lightly grease a baking dish with olive oil.
- Layer eggplant slices at the bottom of the dish.
- Spread tomato puree over the eggplant.
- Layer the meat sauce over the tomato puree.
- Distribute the mozzarella fior di latte and parmesan flakes over the meat sauce.
- Sprinkle dried oregano over the top.
- Bake for 15-20 minutes, or until the cheese is melted and golden.
- Serve:
- Let the casseroles cool slightly before serving.
- Garnish with fresh parsley.
- Serve warm and enjoy!
Tips:
- Squeeze the eggplant slices well to remove excess water and prevent a soggy casserole.
- Adjust the spices to your taste preference.
- Use fresh mozzarella for the best flavor and texture.
- Allow the meat sauce to cool slightly before assembling the casserole to prevent the eggplant from becoming too soft.
- If you do not have fior di latte you can use standard mozzarella.
Variations:
- Add other vegetables to the meat sauce, such as diced zucchini or mushrooms.
- Use a combination of ground beef and pork for a richer flavor.
- Add a layer of bechamel sauce for a more traditional moussaka-style dish.
- Add a layer of ricotta cheese.
Frequently Asked Questions:
- Can I use dried herbs instead of fresh?
- Yes, dried herbs can be used. Use about 1/3 of the amount of fresh herbs.
- Can I prepare this dish ahead of time?
- Yes, you can assemble the casserole ahead of time and refrigerate it. Bake it when you’re ready to serve.
- Can I freeze this casserole?
- Yes, you can freeze it. Let it cool completely before freezing. Thaw it in the refrigerator overnight and reheat it in the oven.
- How do I prevent the eggplant from being bitter?
- Salting and draining the eggplant slices is crucial to remove bitterness.
- Can I use other types of cheese?
- Yes, you can use other cheeses like ricotta, cheddar, or provolone.
- Can I make this vegetarian?
- Yes, you can make this vegetarian by omitting the ground beef and adding more vegetables, such as lentils, or a vegetarian ground beef substitute.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.