Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium-high heat until browned. Drain excess fat.
3. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
4. Add diced tomatoes (with juice), water, salt, black pepper, oregano, basil, and red pepper flakes to the skillet. Stir to combine.
5. Reduce heat to low and let simmer for 10 minutes.
6. While the meat sauce is simmering, arrange sliced eggplant in a single layer in the bottom of a 9x13 inch baking dish.
7. Pour half of the meat sauce over the eggplant.
8. Repeat with another layer of eggplant and the remaining meat sauce.
9. Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of the casserole.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
12. Let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 295
Fat: 16g
Carbohydrates: 12g
Protein: 24g
Sodium: 735mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Mozzarella cheese can be substituted with any other type of shredded cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use zucchini instead of eggplant.
- Make it vegetarian by omitting the ground beef and adding more vegetables, such as bell peppers and zucchini.
Tips and tricks:
- Salt the eggplant slices and let them sit for 10-15 minutes before cooking to remove excess moisture.
- Use a mandoline slicer to get even slices of eggplant.
- Let the casserole cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored 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 on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread and a green salad
Suggested side dishes:
Roasted vegetables and quinoa
Troubleshooting advice:
If the casserole is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F.
Food history:
Kuluban is a traditional Filipino dish that is typically made with ground beef, eggplant, and tomatoes.
Flavor profiles:
Savory, tangy, and slightly spicy
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish