Patlıcan Musakka. Ahıskalı Gelinler

Slice the eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels.

Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden on both sides; set aside.

In the same skillet, add chopped onion and minced garlic; sauté until translucent.

Add ground beef to the skillet; cook until browned, breaking it apart with a spoon.

Stir in chopped tomatoes, diced red and green bell peppers; cook for 5-7 minutes until softened.

Season the mixture with salt, black pepper, cinnamon, and allspice; mix well.

In a baking dish, layer half of the fried eggplant slices at the bottom.

Spread half of the beef mixture over the eggplant layer.

Layer the sliced potatoes on top of the beef mixture.

Repeat with the remaining eggplant and beef mixture.

Pour water over the layered ingredients to keep them moist during baking.

Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.

Remove the foil, sprinkle cheese on top, and bake for an additional 15-20 minutes until the cheese is melted and bubbly.

Let the musakka rest for 10 minutes before serving, garnished with chopped parsley.

Spice Level:

Allergens