Baked Stuffed Eggplant Stacks (Serves 8)

Baked Stuffed Eggplant Stacks (Serves 8)

Ingredients:

For the Eggplants:

• 4 large eggplants
• Olive oil (for brushing)
• Salt

For the Filling:

• 500 g ground beef or lamb
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 1/2 red bell pepper, diced
• 3 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh parsley (optional), chopped

For the Cheese Layer:

• 250 g shredded mozzarella
• 100 g grated Parmesan or similar cheese

Instructions:

1. Prepare the Eggplant:

• Slice eggplants lengthwise into 0.5–1 cm thick slices.
• Sprinkle with salt and let sit for 15 minutes to remove bitterness. Rinse and pat dry.
• Brush with olive oil and roast or grill the slices at 200°C (390°F) for about 15–20 minutes until soft and lightly browned. Set aside.

1. Make the Meat Sauce:

• In a large skillet, heat some oil. Sauté onions until translucent.
• Add garlic and ground meat. Cook until browned.
• Stir in tomatoes, bell pepper, tomato paste, and spices. Simmer for 10–15 minutes until thick.
• Add chopped parsley if using.

1. Assemble:

• On a baking tray or dish, layer roasted eggplant slices like a sandwich:
• Eggplant slice
• Spoonful of meat sauce
• Sprinkle of cheese
• Another eggplant slice
• More sauce and cheese on top
• Repeat until you have layered “stacks”.

1. Bake:

• Preheat oven to 180°C (350°F).
• Bake the stacks uncovered for 20–25 minutes until cheese is melted and bubbly.

Serving Suggestions:

• Serve warm with crusty bread, rice, or a green salad.
• Garnish with fresh parsley or basil.

History of Stuffed and Baked Eggplant

Stuffed and baked eggplant dishes—like the one you shared—have deep roots in Mediterranean, Middle Eastern, and Balkan cuisines. Here’s a historical overview:

Ancient Origins

• Eggplant, also known as aubergine, is believed to have been domesticated in India or Southeast Asia over 1,500 years ago.
• Arab traders introduced eggplants to the Mediterranean in the early Middle Ages (7th–10th centuries), where it quickly became a key ingredient in both vegetarian and meat-based dishes.

Greek & Mediterranean Influence

• The Greek dish Moussaka is perhaps the closest relative to this recipe. Moussaka traditionally layers fried eggplant with a meat-tomato sauce and béchamel, baked until golden.
• In Italy, especially in the south, Melanzane alla Parmigiana (Eggplant Parmesan) layers eggplant with tomato sauce and cheese, similar to your image but without meat.

Ottoman Empire & the Middle East

• The Ottomans were masters of stuffed vegetables (dolma) and popularized dishes like Imam Bayildi (stuffed eggplant with onions and tomatoes) and Karniyarik (stuffed with minced meat and spices).
• These dishes influenced North African and Balkan cuisine, spreading the concept of meat-and-vegetable-layered meals.

Modern Adaptations

• Today, versions of this dish are found all over the world:
• Lebanon: often with pine nuts and cinnamon.
• Morocco: includes spiced lamb and raisins.
• United States/Europe: modern versions may include mozzarella, marinara sauce, and Parmesan, blending Italian-American flavors.

This specific version you provided—sliced roasted eggplant layered with meat sauce and cheese—is a modern hybrid that borrows from Italian, Greek, and Turkish culinary traditions. It’s a hearty comfort food that showcases eggplant’s ability to absorb flavors and serve as a meat or pasta alternative.