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Eggplant (Aubergine) and Ground Beef Layers

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“I made this up one day when I had too much eggplant and too many tomatoes in the garden. I really had no idea what to call it. It is very easy to make and very flexible.”
1hr 20mins

Ingredients Nutrition


  1. Slice eggplant quite thick and marinate in oil, lemon juice, balsamic, salt and pepper. Let sit for a couple of hours. BBQ or broil slices until brown.
  2. Spray a rectangular glass ovenproof dish with Pam and arrange the slices on the bottom of the dish in a layer or 2.
  3. Soak the TVP in boiling water for 5 minutes and mix it with the ground beef. Add the egg, breadcrumbs and spices plus 1 teaspoons salt and 1/2 tsp pepper. Arrange the raw beef mixture over the eggplant and pat it flat into a layer.
  4. Pour the tomato sauce over the beef and arrange a layer of sliced tomatoes on top.
  5. Cover with foil.
  6. Bake at 375 for 40 minutes until the beef is cooked. Renmove the foil and bake another 15 minutes so the tomatoes get nice and well done.

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