Description
Baked Layered Eggplant with Beef Ragu and Smoked Mozzarella is a hearty and flavorful dish that combines tender eggplant, rich beef ragu, and creamy smoked mozzarella, perfect for a comforting meal.
Ingredients
3 small eggplants
sliced into 1-inch-thick rounds
1 bunch fresh basil
leaves picked
1 medium white onion
diced small
5 cloves garlic
finely minced
1 can crushed tomatoes (28 ounces)
1 teaspoon aci pul biber or mild hot pepper flakes
1 teaspoon dried oregano
1 pound ground beef
1 to 2 large beefsteak tomatoes
sliced into 1/4-inch-thick rounds
1 pound smoked mozzarella
sliced thinly
Parmesan
for grating
Olive oil
Salt
Black pepper
Flake sea salt
for finishing
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent.
- Stir in the ground beef and cook until browned. Drain excess fat.
- Add the crushed tomatoes, aci pul biber, dried oregano, salt, and pepper. Simmer for about 10 minutes.
- In a baking dish, layer the eggplant rounds, beef ragu, sliced beefsteak tomatoes, and smoked mozzarella sequentially. Repeat until all ingredients are used, finishing with mozzarella on top.
- Sprinkle with grated Parmesan and a drizzle of olive oil. Bake for 30 minutes, until bubbly and golden brown.
- Let cool slightly before serving. Finish with fresh basil and flake sea salt.
Notes
This dish can be made ahead of time and reheated, making it perfect for meal prep. You can also substitute ground turkey or chicken for a lighter version.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Baked Layered Eggplant, Beef Ragu, Smoked Mozzarella, Comfort Food, Italian Cuisine