Eggplant Casserole


  • 4 eggplants, sliced lengthwise + 1 tsp salt
  • Oil for frying
  • 1 pound ground beef
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 14.5 oz diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped


  1. Soak the eggplant slices in a large bowl of water and salt for 30 minutes.
  2. Pat the eggplant slices dry, and fry each side for approximately 2 minutes over medium-high heat, or until it turns a light golden color.
  3. In a round casserole dish, carefully weave the fried eggplant slices in a lattice pattern.
  4. Over medium-high heat, fry ground beef, onion and garlic for 10 minutes.
  5. Add in remaining ingredients & simmer on low for 20 minutes.
  6. Carefully pour the meat mixture over into the casserole dish, and bake for 30 minutes at 350.
  7. Let the dish cool for 10 minutes before carefully flipping the dish over on a serving tray.

**Serve with rice and decorate with fresh herbs, if desired!**

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