A hearty, fragrant, and very home-style eggplant casserole with ground beef, finished with a delicate béchamel sauce and a stretchy layer of cheese. The eggplants are first pan-fried until golden, then layered in a baking dish and baked at 200°C (392°F) until the top turns beautifully browned. It is an easy family dinner, with a juicy filling and a creamy texture that asks for very little effort.
Ingredients
- Eggplants — 2
- Ground beef — 400g (14 oz)
- Onion — 1
- Green bell peppers — 2
- Tomato paste — 1 tbsp
- Water — 1/2 cup
- Salt, black pepper, cumin, and ground red pepper — to taste
- Grated cheese — 1 cup
- Vegetable oil — for frying
For the béchamel sauce:
- All-purpose flour — 2 tbsp
- Butter — 1 tbsp
- Milk — 2 cups
- Salt and black pepper — to taste
Step-by-step recipe
- Prepare the eggplants: trim off the stems and make 2–3 shallow lengthwise slashes in each one. Soak in salted water for 15 minutes, then pat dry with paper towels.
- Fry the eggplants over medium heat in a small amount of oil until golden on all sides. Transfer to a baking dish and gently mash with a fork, spreading them across the bottom.
- For the filling, finely chop the onion and bell peppers. Sauté the onion for 2–3 minutes until softened, add the peppers, and cook for 2 more minutes. Add the ground beef, breaking it up with a spatula, and cook until crumbly and lightly browned. Season with salt, black pepper, cumin, and ground red pepper to taste.
- For the béchamel, melt the butter over medium heat, add the flour, and stir constantly for 1 minute until fragrant and nutty. Gradually pour in the milk, whisking vigorously until smooth. Cook for 3–5 minutes until creamy and thickened. Season with salt and pepper.
- To assemble, spread the meat filling over the mashed eggplants, then evenly spoon over the béchamel and sprinkle with grated cheese.
- Mix the tomato paste with 1/2 cup water and pour the mixture around the edges of the dish, without disturbing the top layer.
- Bake at 200°C (392°F) for about 40 minutes, until bubbling around the edges and the cheese is golden. Let rest for 10 minutes before serving.
Nutrition facts
| Item | Per serving |
|---|---|
| Calories | 480 kcal |
| Protein | 31 g |
| Fat | 30 g |
| Carbohydrates | 24 g |
| Fiber | 7 g |
| Salt | 1.2 g |
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Tips and variations
- To help the eggplants absorb less oil, use a well-heated skillet and fry in batches without overcrowding the pan.
- Any good melting cheese works well — mozzarella, Monterey Jack, or a blend.
- For a stronger tomato note, add 1–2 tbsp of finely chopped tomatoes or a little more tomato paste to the beef.
- Adjust the heat easily with ground red pepper, adding it to taste.
- If you do not have beef, swap in ground turkey, chicken, or lamb — the baking time stays the same.
Frequently asked questions
Can I bake the eggplants without frying them first
Yes. Pierce the eggplants with a fork, bake at 220°C (428°F) for 20–25 minutes until tender, then mash and continue assembling. The flavor will be a little lighter and less rich.
What can I use instead of béchamel for a dairy-free version
Make the sauce with vegetable oil and unsweetened plant milk, or use a broth-based sauce: whisk 2 tbsp flour into 2 tbsp oil, then add 2 cups broth and simmer until creamy.
Can I freeze the finished dish
Yes. Cool completely, portion, and freeze for up to 2 months. Reheat in the oven at 180°C (356°F) for 20–25 minutes, until heated through.