Layered Spiced Beef and Eggplant Bake

A refined, individual-portion inspired take on a traditional Mediterranean vegetable bake, featuring tender charred eggplant layers, a deeply savory ground beef ragu infused with aromatic cinnamon and cloves, and a luxurious, thickened yogurt-egg topping instead of traditional heavy béchamel for a lighter finish.

Prep: 30 min · Cook: 75 min · Yield: 6 · Method: Oven

Ingredients

• 3 pounds eggplant
• 0.5 cup olive oil
• 1.5 pounds ground beef
• 1 cup onion
• 3 cloves garlic
• 2 tbsp tomato paste
• 14 oz crushed tomatoes
• 0.5 tsp cinnamon
• 0.125 tsp ground cloves
• 1.5 cups greek yogurt
• 2 large eggs
• 0.5 cup parmesan cheese
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Slice the eggplant into 1/2-inch thick rounds. Brush both sides with olive oil and place in a single layer on baking sheets. Roast at 400°F until golden and tender. (about 25 min) — 400°F
2. In a large skillet over medium-high heat, cook the ground beef until browned. Add the diced onion and minced garlic; cook until softened. (about 8 min)
3. Stir in the tomato paste, crushed tomatoes, cinnamon, cloves, salt, and pepper. Simmer the ragu until slightly thickened. (about 15 min)
4. In a medium bowl, whisk together the yogurt, eggs, and half of the parmesan cheese until smooth. (about 2 min)
5. In a 9x13 baking dish, layer half of the eggplant, followed by all of the beef ragu, then the remaining eggplant. Pour the yogurt mixture over the top and sprinkle with the remaining parmesan cheese.
6. Bake until the top is golden and bubbling. Let rest before serving to set the layers. (about 35 min) — 375°F