Mince & Eggplant Casserole

This vegetarian eggplant casserole takes the layered approach of a moussaka and fills it with crumbled veggie burgers in a seasoned tomato sauce instead of ground meat. Layers of tender eggplant strips, savory mince, and grated cheddar stack up and bake under a golden cheese crust.

Boiling the eggplant strips for five minutes before layering softens them without the oil-soaking that frying produces. They go into the casserole tender enough to eat but still firm enough to hold their shape between layers.

The veggie burger mince gets sauteed with onion, green pepper, and oregano in a tomato base that’s thick enough to stay between the layers without making the whole dish soupy. Tomato paste concentrates the flavor so each bite of the sauce packs a punch.

Pro Tips

• Drain the boiled eggplant well. Excess water makes the casserole watery on the bottom. Pat the strips dry with a towel.
• End with cheese on top. That final layer melts into a golden crust that holds everything together when you scoop out portions.
• Let the casserole rest 10 minutes after baking. The layers set up and each serving holds its shape better on the plate.
• Use a sharp-edged spoon or spatula to cut through the layers cleanly.

Variations

• Swap cheddar for mozzarella for a stretchier, milder cheese that melts into long pulls.
• Add a layer of sliced zucchini alongside the eggplant for more vegetable variety.
• Stir a pinch of cinnamon into the tomato sauce for a more traditional Greek moussaka flavor.