Eggplant Casserole

Simple version of the classic Greek Moussaka

Eggplant Casserole
Eggplant Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 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

Directions

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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