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Turkish Eggplant Bake

Layered roasted eggplant slices stacked with savory ground meat sauce and melted mozzarella. A comforting Turkish-inspired bake with golden cheese and rich tomato flavor, perfect served with rice.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 480 kcal

Equipment

  • 1 | cutting board |
  • 1 | Sharp knife |
  • 1 | Pastry brush | for oiling eggplant
  • 1 | Baking sheet |
  • 1 | Large skillet |
  • 1 | Spoon | for assembling
  • 1 | Oven |

Ingredients
  

  • 2 | large | eggplants |
  • 3 | tbsp | olive oil |
  • 1 | lb | ground beef |
  • 1 | | onion | diced
  • 1 | | red bell pepper | diced
  • 1 | | green bell pepper | diced
  • 2 | | jalapeños | sliced
  • 2 | cups | tomato sauce |
  • 2 | cups | shredded mozzarella |
  • 1 | | salt and pepper | to taste
  • 1 | handful | fresh parsley | for garnish

Instructions
 

  • Preheat oven to 400°F.
  • Slice eggplants into ½-inch rounds.
  • Brush both sides of slices with olive oil.
  • Roast eggplant slices until soft and lightly golden, flipping once.
  • In a skillet, cook diced onion and peppers until softened.
  • Add ground beef and cook until browned.
  • Stir in tomato sauce and simmer briefly.
  • Layer roasted eggplant, meat sauce, and cheese into stacks on a baking sheet.
  • Bake until cheese is melted and golden.
  • Garnish with parsley and serve hot with rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven until warmed through to keep the cheese stretchy.
Salt eggplant slices ahead if they tend to be bitter, then pat dry before oiling.
Ground lamb can replace beef for a more traditional Turkish flavor.