Moussaka Eggplant Casserole
Eggplants are an amazingly versatile vegetable, and when it comes to their place in the kitchen, there are just so many options! And because we love adding a modern twist to the classics, we decided to give it a try with the beloved eggplant. If you love Greek moussaka, wait until you try this!
Equipment
- Casserole Dish
Ingredients
- 26 oz ground beef
- 2 eggs
- 2 tbsp parsley
- 1 tsp salt
- 0.5 tsp pepper
- 12 mozzarella slices
- 5 oz shredded mozzarella
- 3 eggplants
- 16 oz tomato sauce
Instructions
- Preheat the oven to 350°F. Stick a fork in each end of the eggplant and roast both sides over an open flame. Repeat with the other two eggplants. Place all three roasted eggplants in a casserole dish, cover with plastic wrap, and let sit for 5-10 minutes. This will allow the eggplants to sweat so that the skin is easier to peel off later.
- After you peel off the outer skin, use a fork to make three slits in the middle of the eggplant and fill these slots with the mozzarella slices.
- Mix the ground beef, eggs, parsley, salt, and pepper in a bowl. Lay out a piece of plastic wrap on a cutting board and spread ⅓ of the ground beef mixture in a ½-inch thick layer over the surface. Repeat this two more times so there is a meat layer for each eggplant. Then place each eggplant on a ground beef layer and use the plastic wrap to help roll the eggplant up in the meat.
- Finally, pour the tomato sauce in a casserole dish, add the three rolled eggplants, and sprinkle cheese on top. Bake for about 20 minutes.
VIDEO
Notes
Can a dish ever have enough cheese? Not likely! But this combination of ground beef, eggplant, cheese, and tomato sauce is wonderfully flavorful and comes quite close. What are you waiting for?!