Wash the eggplant, quarter it lengthwise and cut it into thin slices. Heat the oil in the pan, add the eggplant, salt it generously and fry it over medium-high heat for about 5 minutes.
In the meantime, bring the pasta water to a boil and then cook the pasta according to the package instructions but not completely al dente.
Ground Beef Tomato Sauce
Remove the eggplant from the pan as soon as they are soft and juicy. Now add the ground beef and fry it over medium-high heat until crumbly. Meanwhile, peel and finely dice the garlic and add to the ground beef once the liquid starts to evaporate. Season generously with paprika powder.
Once the beef is crumbly and well browned, reduce the heat and add the tomatoes. Season generously with pepper, thyme, oregano, and chili to taste, simmer over low heat for three to four minutes.
Meanwhile, wash the spinach and chop it a bit, add it to the sauce. Add the eggplants back to the sauce, once the spinach has wilted, crumble the feta and stir into the sauce too.
Stir in the drained pasta and transfer everything into a baking dish. Sprinkle with cheese and bake it in the oven for 15 minutes
*Use zucchini instead of eggplant if you like.**Use a plant-based ground meat can for a vegetarian greek pasta bake.***To veganize the casserole, additionally substitute feta and gratin cheese for vegan alternatives.Nutritional values per serving:
calories: 514 kcal
fats: 15 g
Keyword greek pasta casserole, greek pasta recipe, pasta bake recipe