- Total Time
This Greek casserole is perfect for a cold winter night. We tinkered with the sauce to create a wonderful hearty variation without all of the fat.
uncooked eggplant(s)2 medium, peeled and cut into 1/2-inch-thick slices
table salt1 tsp, or more to taste, divided
vegetable oil1 Tbsp
uncooked lean ground beef1 pound(s)
uncooked onion(s)1 small, chopped
garlic clove(s)1 clove(s), medium, finely chopped
canned tomato sauce8 oz
table wine⅓ cup(s), red
dried oregano⅛ tsp, or more to taste
ground cinnamon⅛ tsp
egg white(s)1 large, beaten
dried parsley1 tsp
grated Parmesan cheese¼ cup(s)
- Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
- In same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
- Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
- Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.
- This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.