Skillet Eggplant (Aubergine) Beef

Total Time
40mins
Prep 15 mins
Cook 25 mins

This Greek-inspired recipe is wonderful served with warm pita bread and a serving of Dancer's Meditterenean Orange-Olive Salad.

Ingredients Nutrition

Directions

  1. Cut the eggplant into 1/2" thick slices.
  2. Sprinkle lightly with salt and spread out in a single layer on a paper towel.
  3. Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium-high heat, breaking up the meat with a wooden spoon, for about 5 minutes or until browned.
  4. Drain off the excess fat.
  5. Stir in the wine, tomato sauce, parsley, oregano, cinnamon and pepper.
  6. Pat the eggplant dry.
  7. Overlap the slices on top the of the meat mixture.
  8. Reduce the heat to low; cover and simmer for about 20 minutes or until the eggplant is tender, turning the slices once.
  9. Top with the mozzarella and sprinkle with paprika to taste.
  10. Serve immediately.
  11. Pass the parmesan cheese separately.

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