Eggplant Parmesan is a delightful twist on the classic Italian dish, celebrating the rich flavors of roasted eggplant layered with savory ground beef, creamy ricotta, and gooey mozzarella cheese. This hearty casserole is perfect for family dinners or gatherings with friends, and the combination of ingredients delivers an explosion of taste in every bite. Whether you’re a seasoned chef or a kitchen novice, this Eggplant Parmesan recipe is sure to impress!
Ingredients
- 2 eggplants (about 900 g)
- 1 tablespoon (15 ml) olive oil, divided use
- 1 pound (450 g) ground beef (90% lean)
- 1/2 cup (75 g) onion, diced
- 2 teaspoons (10 g) garlic, minced
- 24 ounce (680 g) jar marinara sauce
- 16 ounces (450 g) ricotta cheese
- 1/2 teaspoon (2 g) Italian seasoning
- 1 egg
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cups (200 g) shredded mozzarella cheese, divided use
- 1 tablespoon (15 g) parsley, chopped
- Salt and pepper to taste
- Cooking spray
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a sheet pan with cooking spray.
- Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch (1.3 cm) thick slices.
- Brush 2 teaspoons (10 ml) of olive oil over the eggplant slices and season with salt and pepper.
- Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there is any excess moisture on your cooked eggplant, blot it dry with a paper towel.
- While the eggplant is cooking, prepare the sauce. Heat the remaining olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper to taste. Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
- Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the marinara sauce and bring to a simmer. Cook for 5 minutes.
- In a bowl, combine the ricotta cheese, Italian seasoning, egg, Parmesan cheese, salt and pepper. Mix until well combined.
- Coat a 2 or 3-quart baking dish with cooking spray. Place 1/4 of the sauce in the bottom of the dish.
- Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant, then top with 1/3 of the mozzarella cheese.
- Repeat the layers, ending with the mozzarella cheese on top.
- Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
- Sprinkle with parsley, then let stand for 7-10 minutes. Cut into slices, then serve.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 servings
Nutrition Info: Approx. 350 calories per serving
How to serve
Serve Eggplant Parmesan hot, directly from the oven, for that fresh, melty goodness. Pair it with a simple side salad drizzled with balsamic vinaigrette and a slice of garlic bread for the perfect Italian meal. You can also garnish with fresh basil or additional parsley for color and flavor.
FAQs
1. Can I make Eggplant Parmesan ahead of time?
Yes! You can assemble the dish a day in advance. Just cover it tightly and refrigerate. Bake it straight from the fridge, adding a few extra minutes to the cooking time.
2. Can I substitute the ground beef?
Absolutely! You can use ground turkey, chicken, or keep it vegetarian by omitting the meat and adding more vegetables like mushrooms or zucchini.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.