Baked Eggplant with Ground Beef

Ingredients

Instructions

1. Heat a large pan over medium heat. Add the chopped onion and sauté until softened and lightly translucent.
2. Add the ground beef to the softened onion and cook, breaking it apart with a spoon, until browned and no longer pink.
3. Stir in the tomato paste, chopped red peppers, green peppers, salt, and black pepper. Cook for a few minutes until the peppers begin to soften.
4. Add a small amount of water and let the mixture simmer gently until the sauce thickens slightly while remaining moist and juicy.
5. Heat olive oil in a separate pan and lightly fry the eggplant slices in batches until softened and lightly golden. Avoid overcrowding the pan.
6. Lightly fry or sauté the potato slices until they begin to soften and develop a light golden color.
7. Arrange the cooked eggplant slices and potatoes in a baking dish, creating an even base and lining the sides with eggplant if desired.
8. Spoon the ground beef and pepper mixture evenly over the eggplant and potatoes, spreading it throughout the baking dish.
9. Cover the casserole generously with grated kasar cheese or mozzarella.
10. Bake in a preheated oven at 180°C (350°F) for about 10–15 minutes, or until the cheese is completely melted, bubbling, and lightly golden on top.
11. Let the casserole rest for a few minutes after baking, then serve warm while the cheese is still melted and the eggplant is tender.