I tried making eggplant this way after seeing how they do it in Turkey, and now I genuinely could eat it every single day. Tender eggplant planks topped with seasoned ground meat, juicy tomato slices, and a golden layer of melted cheese. It’s a simple dish, but it comes out so flavorful and satisfying that it disappears off the table in minutes. It looks impressive too, so I’ve served it to guests more than once.
- 2 eggplants
- 10 oz ground meat (beef, turkey, or a mix)
- ¼ cup water
- 2 to 3 tomatoes
- 3 oz shredded mozzarella or other melting cheese
- salt and black pepper to taste
- oil for greasing
- fresh parsley for serving
Slice the eggplants lengthwise into medium-thick planks and prick them a few times with a fork so they cook through evenly. Grease a baking sheet with a little oil and lay the eggplant planks out on it.
Season the ground meat with salt, black pepper, and the water. Mix it really well. Adding a little water is the trick that keeps the filling nice and juicy instead of drying out in the oven. Spread the meat mixture evenly over the top of each eggplant plank.
Slice the tomatoes into rounds and lay them over the meat. Bake in a preheated 350°F oven for about 25 to 30 minutes.
Then sprinkle the shredded cheese over everything and return the pan to the oven for another 5 minutes, just until the cheese melts and turns lightly golden.
Before serving, scatter some chopped fresh parsley over the top. The eggplant comes out tender, the meat stays juicy, and that appetizing cheese crust ties it all together. It’s the kind of dish you’ll want to make again and again.
