Description
A rich and comforting baked eggplant dish layered with savory beef ragu, smoked mozzarella, and Parmesan, then baked until golden and bubbly.
Ingredients
2 large eggplants, sliced lengthwise into 1/2 inch slices
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
1 cup crushed tomatoes
1/2 cup tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
8 ounces smoked mozzarella, sliced
2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush both sides of the eggplant slices with olive oil and season with salt and black pepper. Arrange on the baking sheet and roast for 15–20 minutes until tender.
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
- Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Add crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Simmer for about 10 minutes until slightly thickened.
- Reduce oven temperature to 375°F (190°C).
- Spread a thin layer of beef ragu in a baking dish. Add a layer of roasted eggplant, more ragu, smoked mozzarella, and Parmesan.
- Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Let rest for 10 minutes before serving, then garnish with fresh parsley.
Notes
Substitute ground turkey or Italian sausage for a different flavor.
For a vegetarian version, replace beef with lentils or mushroom sauce.
Ricotta can be added for a more lasagna-style texture.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat in the oven at 350°F for best texture or microwave for convenience.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
