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Baked Recipe with Ground Beef and Eggplant

Savory Baked Recipe with Ground Beef and Eggplant Delight

This Baked Recipe with Ground Beef and Eggplant is a comforting Mediterranean dish, layered with savory ground beef, tender eggplant, and cheesy goodness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Mixture
  • 1 lb lean ground beef Ground turkey can be an excellent leaner alternative.
  • 1 medium onion, finely chopped Shallots work just as well!
  • 3-4 cloves garlic, minced Use garlic powder if you're in a pinch.
  • 2 cups tomato sauce Any good marinara will do!
  • 2 tsp Italian seasoning Mix basil and oregano if needed.
  • Salt and pepper to taste Adjust to your preference.
For the Eggplant Base
  • 2 medium eggplants, sliced into ½-inch rounds Zucchini is a nice substitute for a twist.
  • 2 tbsp olive oil Feel free to swap with vegetable oil if necessary.
For the Cheese Topping
  • 1 cup shredded mozzarella cheese (or Parmesan) Try goat cheese for a tangy flair!

Equipment

  • Oven
  • Large skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients for smooth preparation.
  2. Slice the eggplants into ½-inch thick rounds. Sprinkle lightly with salt and set aside for 20 minutes. Rinse and pat dry before layering.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté finely chopped onions for about 5 minutes until translucent. Add minced garlic and cook for another minute.
  4. Add 1 lb of lean ground beef to the skillet, breaking it up as it cooks for about 8-10 minutes until thoroughly browned.
  5. Stir in 2 cups of tomato sauce and 2 teaspoons of Italian seasoning into the beef mixture. Simmer on low for approximately 5 minutes.
  6. In a baking dish, layer half of the eggplant slices at the bottom, followed by half of the meat mixture. Repeat with remaining eggplant and meat mixture.
  7. Sprinkle 1 cup of shredded mozzarella cheese over the top of the final meat layer.
  8. Bake for 30-35 minutes until the cheese is bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 7mgCalcium: 200mgIron: 3mg

Notes

Expert Tips: Salting the eggplant draws out moisture; be sure to rinse and dry thoroughly. Customize your cheese for unique flavors. Leftovers can be stored for up to three days in an airtight container.

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