Mediterranean Eggplant Casserole Recipe • Awesome Dish! - Episode #162

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork offers a cost-effective alternative.

Cut off the top of the eggplant and slice it into 1/4 inch thick slices.

Place a paper towel on a cutting board and arrange the eggplant slices in a single layer on it.

Sprinkle sea salt over the surface of each eggplant slice to extract moisture; let sit for 30 minutes.

In a large skillet over medium heat, add 1 tablespoon of olive oil; once hot, add chopped onions and sauté for 2 minutes.

Add chopped poblano pepper to the skillet and cook for a couple of minutes.

Add ground beef to the skillet and cook until no longer pink.

Add pressed garlic and freshly ground black pepper to the beef mixture; sauté for 1 minute before removing from heat.

Transfer the beef mixture to a colander to drain excess fat for about 5-6 minutes.

Return to the eggplant slices and use paper towels to pat them dry, removing accumulated liquid.

Place the dried eggplant slices on a lightly greased baking sheet lined with aluminum foil, leaving space between them.

Brush each eggplant slice with olive oil and sprinkle lightly with freshly ground black pepper.

Transfer the baking sheet to a preheated oven at 350°F and cook the eggplant slices for about 5-7 minutes; then set aside.

In the skillet with the beef mixture, add marinara sauce and Italian seasoning; stir to combine.

Optionally, add sugar to the sauce to cut down acidity and enhance flavor; stir and let cook for 5 minutes.

In a small bowl, combine panko breadcrumbs with fresh chopped parsley and set aside.

In another bowl, combine parmesan cheese with asiago cheese and mix until well blended; set aside.

In a medium saucepan over medium heat, combine heavy cream with smoked paprika; whisk and bring to a simmer, letting it reduce to 1 cup.

Assemble the casserole in a 9x13 inch lightly greased baking dish: add a layer of eggplant, followed by half of the beef mixture, then half of the cheese mixture.

Repeat the layers with the remaining eggplant, beef mixture, and remaining cheese mixture.

Pour the cream sauce mixture on top of the final layer and sprinkle with grated mozzarella cheese.

Dust the top with the panko mixture to cover the entire surface.

Transfer the baking dish to the oven at 350°F and bake for 30 minutes or until the top turns brown.

Remove from the oven and let rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens