Ingredients with Measurements:
- 2 large eggplants, sliced
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
Special equipment needed:
- Large skillet
- Baking dish (9x13 inch)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Add diced tomatoes, tomato paste, salt, black pepper, cumin, paprika, cinnamon, and allspice to the skillet. Stir to combine and let simmer for 10 minutes.
5. Add chopped parsley and mint to the skillet and stir to combine.
6. Layer sliced eggplant in the bottom of a 9x13 inch baking dish.
7. Pour half of the beef mixture over the eggplant.
8. Layer another layer of eggplant on top of the beef mixture.
9. Pour the remaining beef mixture over the eggplant.
10. In a small bowl, mix together breadcrumbs and Parmesan cheese. Sprinkle the mixture over the top of the casserole.
11. Cover the baking dish with foil and bake for 45 minutes.
12. Remove foil and bake for an additional 15 minutes, or until the top is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 19g
Carbohydrates: 20g
Protein: 24g
Sodium: 700mg
Sugar: 8g
Fiber: 7g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Feta cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced potatoes to the casserole for a heartier dish.
- Use zucchini instead of eggplant for a lighter dish.
- Add a layer of sliced bell peppers for extra flavor.
Tips and tricks:
- Salt the eggplant slices and let them sit for 30 minutes before cooking to remove excess moisture.
- Use fresh herbs for the best flavor.
- Let the casserole cool for 10 minutes before serving to allow it to set.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or mint over the top of the casserole before serving.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too watery, let it bake uncovered for an additional 10-15 minutes.
- If the breadcrumbs are not browning, broil the casserole for 1-2 minutes.
Food safety advice:
- Cook ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant casserole is a traditional Turkish dish that is also popular in the Middle East and Mediterranean regions.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Turkish