Eggplant Casserole

By Bujvary

Simple version of the classic Greek Moussaka

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

Details

Servings 10

Preparation

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.