Eggplant (Aubergine) and Ground Beef Layers Recipe

Name: Eggplant (Aubergine) and Ground Beef Layers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (white ones are nice but any will do); 1 tablespoon olive oil; 1 cup lemon juice; 2 tablespoons balsamic vinegar; salt and pepper; 1 lb lean ground beef; 1 egg; ¼ cup breadcrumbs; ½ cup textured vegetable protein; 1 teaspoon cumin; ½ teaspoon ground ginger; 1 teaspoon hot pepper flakes (more if you like it hot, less if you don't); 2 cups canned tomato sauce; 4 tomatoes, sliced

Servings: persons

2 large eggplants (white ones are nice but any will do)
1 tablespoon olive oil
1 cup lemon juice
2 tablespoons balsamic vinegar
salt and pepper
1 lb lean ground beef
1 egg
¼ cup breadcrumbs
½ cup textured vegetable protein
1 teaspoon cumin
½ teaspoon ground ginger
1 teaspoon hot pepper flakes (more if you like it hot, less if you don't)
2 cups canned tomato sauce
4 tomatoes, sliced

1
Slice eggplant quite thick and marinate in oil, lemon juice, balsamic, salt and pepper.
2
Let sit for a couple of hours.
3
BBQ or broil slices until brown.
4
Spray a rectangular glass ovenproof dish with Pam and arrange the slices on the bottom of the dish in a layer or 2.
5
Soak the TVP in boiling water for 5 minutes and mix it with the ground beef.
6
Add the egg, breadcrumbs and spices plus 1 teaspoons salt and 1/2 tsp pepper.
7
Arrange the raw beef mixture over the eggplant and pat it flat into a layer.
8
Pour the tomato sauce over the beef and arrange a layer of sliced tomatoes on top.
9
Cover with foil.
10
Bake at 375 for 40 minutes until the beef is cooked.
11
Renmove the foil and bake another 15 minutes so the tomatoes get nice and well done.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggplants (white ones are nice but any will do), 1 tablespoon olive oil, 1 cup lemon juice, 2 tablespoons balsamic vinegar, and more.

Yes, Eggplant (Aubergine) and Ground Beef Layers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) and Ground Beef Layers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions