Eggplant Mediterranean bake


A very Mediterranean bake, indeed, with the traditional ingredients to the area: eggplant, tomatoes and Mediterranean herbs.


1 lb meat (ground lean beef)
5 tomato (chopped)
2 T olive oil
1 eggplant (large, sliced)
2 potato (large, cooked, sliced)
1 onion (chopped)
1 clv garlic (chopped)
1 c milk
1 egg (beaten)
3⁄4 c cheese (mature Cheddar, grated)
  seasoning (salt and pepper to taste)
1⁄2 c herbs (fresh m,ixed herbs, chopped)


  1. Heat the olive oil in a frying pan. Sweat onion and garlic without browning for 1 minute. Add the ground beef and fry for 3 minutes. Stir well.
  2. Add the chopped tomatoes, tomato puree, mixed herbs and 1/2 cup + 2 Tbs water. Bring the sauce to the boil and simmer for about 30 minutes. Thicken the sauce with 1 tsp of cornstarch blended with 1 Tbs cold water. Season with salt and pepper.
  3. Make the cheese sauce by heating the milk in a pan. Add in half the cheese. Thicken the sauce with the rest of the cornstarch blended with 2 Tbs cold milk. Add beaten egg. Stir well. Season to taste.
  4. In an ovenproof dish, layer the meat sauce, eggplant slices and potato slices.
  5. Pour the cheese sauce over the top. Sprinkle the rest of the grated cheese on top.
  6. Bake in a preheated oven 350°F (180°C or Gas 4) for 40 minutes until the top is golden brown.


Although Cheddar is not a traditional Mediterranean cheese, the flavor complements the eggplant. Try mozzarella, for a more Italian flavor, or your favorite Mediterranean cheese.

16 servings
Preparation time
Cooking time
Total time
1 hour, 5 minutes

eggplant Mediterranean bake