Patlıcan Musakka

posted in: Main Dishes, Recipes | 0

Eggplant & Beef Casserole 

  • 5 slender Asian Eggplant
  • Oil (can be any cheap frying oil)
  • 1 lb. Ground Beef
  • 1 Onion, diced
  • 3 Tomatoes
  • 1 Green Bell Pepper, diced
  • 2 cloves Garlic, crushed
  • 1 T. Parsley (fresh or dried)
  • ¼ tsp. Black Pepper
  • ½ tsp. Salt
  • 1 tsp. Red Pepper Flakes
  • 2 T. Tomato Paste
  • 1 c. Hot Water

 

  1. Wash and strip peel Eggplant. Cut into coins.
  2. Place Eggplant coins in a bowl of Salt Water to soak for 10-15 minutes. Strain Eggplant coins and place on paper towels to dry any excess water. (Any remaining water will cause the hot oil to splatter.)
  3. Heat about a ½ inch of Oil in a frying pan. Then add the Eggplant coins. Be careful to avoid getting burns from the hot oil if it splatters.
  4. Use tongs or a fork to flip the Eggplant coins when the bottom side is turning a nice golden brown. Once both sides are slightly brown, remove from hot pan to a plate lined with paper towels to catch excess oil drips. Set aside to cool (don’t cover or they will turn mushy).
  5. If you can multitask while Eggplant coins are frying use a separate frying pan for this next part, or wait until the Eggplant coins are fried and use the same pan: Sauté Onions in Oil.
  6. Add Ground Beef. Cook until browned.
  7. Dice 2 Tomatoes. Slice the other one for garnish, set aside.
  8. Add diced Tomatoes, Green Pepper, Garlic & Seasonings to the browned Beef. Cook 3 minutes.
  9. Layer half of the fried Eggplant coins into a glass baking dish. (If using a 9×13 inch pan you may want to just make one layer, so add all of the coins right away.)
  10. Spoon half of the Beef mixture on top of the coins until evenly covered.
  11. Layer the second half of coins on top, then the rest of the Beef mixture.
  12. Garnish with sliced Tomatoes and Green Pepper if desired.
  13. Mix Tomato Paste with Water. Pour on top of the casserole.
  14. Bake at 350oF for ½ hour or until bubbly.

Frying the Eggplant Coins

Ingredients all prepped and ready to use

Cooking the beef mixutre

Layering the casserole

Hot, served and ready to eat

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