Baked Eggplant Alla Romana

Monday, 03 October 2016 - 10:48 | Views - 905

Ingredients

1/2 cup olive oil, divided

1 large eggplant, peeled and thinly sliced

1/2 teaspoon salt

1 pound ground beef

1 onion, chopped

1 clove garlic, minced

1 (16 ounce) jar spaghetti sauce

1/2 teaspoon dried oregano

1/2 cup grated Parmesan cheese, divided

1 egg

2 tablespoons grated Parmesan cheese

Directions

Prep 20 m Cook 50 m Ready In 1 h 5 m

1.Preheat oven to 350 degrees F (175 degrees C).

2.Heat a few tablespoons of olive oil in a large skillet over medium-high heat.

Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side.

Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.

3.Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.

4.Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.

5.Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely.

Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.

6.Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.

7.Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

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