baked eggplant alla romana

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• pour spaghetti sauce over the ground beef; add oregano and stir. simmer mixture until sauce is heated through, 5 to 7 minutes.
• 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.
• beat egg with 2 tablespoons parmesan cheese; pour over the top of the casserole.
• bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.