Category: Supper, Vegan, Vegetarian
Cuisine: Eastern European, Turkish
Yields:
6 Servings
Difficulty: Medium
Prep Time: 2 Hr
Cook Time:
30 Mins
Total Time:
2 Hr 30 Mins
This eggplant dish is hearty and comforting. It can easily be made as a vegan or vegetarian option. There are many variations of this dish, such as using potatoes in place of the eggplant.
Ingredients
Adjust Servings
-
Part 1
- Part 2
Instructions
-
Part 1
- Peel and slice eggplants in 1/2 inch slices. In a large bowl, toss eggplant slices with salt. Set aside for one hour. Rinse the eggplant thoroughly and pat dry. Part 2
- Melt 2 Tbsp butter in a large skillet on medium heat. Saute diced onions until tender and translucent. Add ground beef and saute until completely browned.
- Add tomato, parsley, white wine, salt, and pepper to the meat. Simmer the mixture until all the moisture has evaporated.
- Set the meat mixture aside and allow to cool. Mix frequently to help with cooling.
- Add oil to a large skillet with the heat on medium. Pan-fry slices of eggplant on both sides until golden brown. Drain on a paper towel to remove excess oil.
- Add lightly beaten egg whites and 3 Tbsp of bread crumbs to the cooled meat mixture and combine.
- Grease a large casserole dish. Sprinkle 2 Tbsp of bread crumbs to the bottom of the dish.
- Place an even layer of eggplant to cover the bottom of the dish.
- Pour half of the meat mixture on the layer of eggplant and smooth until even.
- Repeat steps 7 and 8 using the other half of the ground meat mixture.
- Add the last layer of eggplant on top to cover the meat mixture.
- Whisk egg yolks, milk, and grated cheese together in a bowl. Pour the egg mixture evenly over the casserole.
- Bake the casserole at 400 degrees for 30-45 min. Cheese should be melted and slightly golden. The casserole should be hot and bubbling.
- Remove the casserole from the heat and allow 10-15 min for it to set. Garnish with remaining parsley. Enjoy!