Tuesday, September 16, 2014

Baked Eggplant and Ground Beef

My mom has been making this recipe for quite a while. My dad and I are both huge eggplant fans, so this dish is always a hit with us. The main ingredients are similar to mousakka, but this recipe is seasoned differently. This feeds about 6 to 8 people. It also reheats well and I have happily eaten the leftovers many times. This is one of my family's go-to dishes for gluten free meals. It is very filling and does not need any kind of starch to be served with it.

Recipe from The Best Life Diet Cookbook

4 cups thinly sliced eggplant
1 onion, thinly sliced
2 cloves of garlic, minced
12 ounces ground beef
1 tablespoon fresh oregano
½ teaspoon cinnamon
½ teaspoon cumin
1/8 teaspoon salt
Black pepper, to season
1 cup marinara sauce
½ cup water
Cooking spray
Olive oil

Preheat oven to 375F/190C. Coat the eggplant, onion and garlic with cooking spray and place on a baking sheet. Cook for 15 minutes.

Heat a large skillet over medium heat. Add ¾ tablespoon of oil to the skillet. Brown the meat for approximately 5 minutes. Mix in the oregano, cinnamon, cumin, salt, and pepper.

Spray a 9-inch baking form with cooking spray. Pour ½ cup of the marinara sauce into the dish. Top with ½ of the eggplant mixture, then ½ of the beef, then the remaining eggplant, and lastly the remaining beef. Top with the marinara sauce and pour the water around the edges of the dish.

Bake for 40 minutes and serve.
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