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Eggplant Casserole


Simple version of the classic Greek Moussaka

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  • 3 medium eggplants peeled and cut into 1/4" slices
  • 1 lb. ground beef
  • 1 can tomatoe paste
  • 1/2 cup water
  • 1 cup of diced onion
  • 2 tbl. chopped parsley
  • Flour
  • Breadcrumbs
  • Olive oil
  • grated parmesan cheese
  • 2 eggs


Servings 10


Step 1

Brown ground beef and onions in skillet. Drain and add tomatoe paste, water, salt, pepper and parsley. Bring to a boil and let simmer for 5 minutes.

In the meantime, peel and slice eggplant. Lightly flour the eggplant slices and lightly brown in olive oil. Drain on paper towels.

Heat oven to 350, grease a 9x13 dish and lightly sprinkle with bread crumbs. Layer eggplant over breadcrumbs and then top with 1/2 of the meat mixture and repeat. Top with 2 well beaten eggs. Combine 1/4 cup of bread crumbs with 1/2 cup of parmesan.

Bake for 25-30 minutes.


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