This dish combines the mild, slightly bitter flavor of eggplant with savory ground beef and a blend of melted cheeses, creating a comforting and hearty meal that is sure to please family and friends alike.
Ingredients
Scale:
2 medium eggplants
Salt (for sweating the eggplant)
Olive oil (for brushing, extra virgin is preferable)
1 pound ground beef (or ground turkey)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley or basil for garnish
Instructions
Preheat the oven to 375°F (190°C). Slice the eggplants in half lengthwise and sprinkle the cut sides generously with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.
After 30 minutes, rinse the eggplants under cold water to remove excess salt. Pat them dry with a clean kitchen towel.
Place the eggplants cut side up on a baking sheet lined with parchment paper. Brush the top of each half with olive oil and bake for about 25 minutes, until tender.
While the eggplants are baking, heat a skillet over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook until fragrant.
Add the ground beef, breaking it apart. Cook until browned, then drain excess fat.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Reduce heat and let simmer for about 10 minutes.
Remove the eggplants from the oven and spoon the meat mixture onto each half. Top with mozzarella and Parmesan cheese.
Return to the oven and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh parsley or basil and serve warm.
