Total Recipe Yield: 8Â servings
Portion Size: 1Â cups
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý±·´Ç
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
- 2 pounds ground beef
- 4 medium eggplant, sliced at 0.5 inch
- 2 pounds tomatos, chopped, fresh or  canned
- 2 onions, finely chopped
- 4 tablespoons grapeseed oil, or any oil would work
- 0.5 teaspoon salt
- 1 teaspoon pepper
Directions
- Roast the eggplant slices in a slightly oiled and preheated pan on the stove top, until they become soft, turning on both sides, about 2 minutes per side.
- Set aside in a bowl
- Sprinkle a pinch of salt over every batch.
- In a slightly oiled pan, preheted on the stovetop, sprinkle a pinch of black pepperÂ
- Add the finely chopped onions
- Cook until they turn slightly brown on medium high heat.
- Add the ground beef
- Turn the heat down to medium low
- Cook separating the meat ground using a wooden spoon, until all meat turns brown
- Arange in a deep oven safe dish
- Sprinkle some oil on the bottom
- Line the bottom with chopped tomatoes
- Arrange onecthird of the eggplant slices on top
- Sprinkle salt and pepper
- Spread half of the meat on top
- Repeat, alternating tomatoes, eggplant meat, finishing with eggplant (or tomatoes on top)
- Bake at 400F, uncovered, for 90 minutes
- Serve like cake slices and enjoy!
Why did you choose to submit this recipe?
"This is my son's long lasting favorite meal. He was so sweet when he called it a different name, when he was little, and it stuck like a nickname in our family! Măzmăgaie a.k.a. mousaka. And, yes, he asks for it any time I wonder what to cook, and when I don't wonder!" - ±õ´Ç²¹²Ô²¹Ìý³¢³Ü²Ô²µ±ð²¹²Ô³Ü