Eggplant Moussaka Recipe (Patlıcan Musakka)

Directions

Slice the eggplants into rounds and sprinkle them with salt. Let them sit for 30 minutes to remove excess moisture. Rinse and pat them dry. In a large skillet, heat the vegetable oil over medium heat. Fry the eggplant slices until golden brown on both sides, then set them aside on paper towels to drain excess oil. In the same skillet, add the finely chopped onion and sauté until translucent. Add the ground beef and cook until browned, breaking it apart with a spoon. Stir in the diced tomatoes, tomato paste, salt, black pepper, and red pepper flakes. Cook for another 5-7 minutes until the mixture is well combined and heated through. Preheat your oven to 180°C (350°F). In a baking dish, layer the fried eggplant slices and the ground beef mixture, alternating until all ingredients are used, ending with a layer of eggplants. Pour the water over the layers to keep them moist during baking. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly. Serve hot, garnished with chopped parsley if desired.