Hearty Ground Beef Eggplant Lasagna – Ready in 45 Minutes

Eggplant Lasagna: Minced Meat Casserole (Masqā‘at bil Lahma al Mafrouha)

Delight in this aromatic Middle Eastern casserole that layers tender fried eggplant cubes with a savory minced‑meat sauce, finished in a golden, bubbling finish. Serve it hot with a side of fragrant rice or crusty bread for a truly satisfying meal.

Ingredients

• 3 large eggplants, peeled and cut into medium cubes
• 1 ½ lb ground beef (lean)
• 3 Tbsp canola oil (for frying the eggplant)
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 4 medium tomatoes, peeled and finely chopped
• 2 Tbsp tomato paste
• 1 Tbsp salt
• ¼ tsp black pepper
• 1 Tbsp mixed spice blend (cinnamon, nutmeg, allspice)
• 1 Tbsp green bell pepper, diced
• 1 Tbsp red bell pepper, diced
• 1 Tbsp yellow bell pepper, diced
• 2 cups water
• 1 Tbsp canola oil (for cooking the sauce)
• ¼ cup toasted pine nuts (for garnish)

Instructions

1. Preheat the oven to 350 °F (180 °C) and grease a wide baking dish.
2. Fry the eggplant cubes in a skillet with canola oil until golden on all sides; drain on paper towels. Place one‑half of the fried eggplant in the baking dish.
3. Sauté the ground beef in a separate skillet with a teaspoon of oil over medium heat until browned. Add the onion and cook until translucent.
4. Add the garlic, chopped tomatoes, tomato paste, salt, pepper, mixed spice, and diced bell peppers to the meat; stir to combine.
5. Stir in 2 cups of boiling water; reduce heat and simmer for 10 minutes until flavors meld.
6. Layer the remaining fried eggplant on top of the sauce, then pour the sauce and meat evenly over it. Cover the dish with foil.
7. Bake for 20 minutes, then remove the foil and bake an additional 10 minutes until the top is slightly browned.
8. Garnish with toasted pine nuts before serving.

Nutrition (per serving)