Beef and Eggplant Bake with Polenta Crust
This hearty Beef and Eggplant Bake with Polenta Crust is the ultimate comfort food, blending rich, Mediterranean-inspired flavors with a satisfying, cheesy topping. Tender slices of golden-brown eggplant are layered with a savory ground beef and tomato sauce infused with dried oregano and basil, then crowned with a creamy polenta crust enriched with Parmesan cheese. Finished with a gooey mozzarella topping and fresh parsley, this dish is baked to perfection for a bubbling, golden finish. Perfect for feeding a crowd, this one-pan recipe is both family-friendly and ideal for meal prep. Whether you're craving a hearty dinner or a cozy casserole, this recipe will be your new go-to for a flavorful, satisfying meal.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Polenta
- 500 milliliters Whole milk
- 500 milliliters Water
- 50 grams, grated Parmesan cheese
- 100 grams, shredded Mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1 cm thick rounds. Sprinkle both sides lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Remove and set aside.
In the same skillet, add another tablespoon of olive oil, then sauté the onion until translucent. Add the garlic and cook for an additional minute.
Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Let it simmer for 5 minutes before returning the cooked beef to the skillet. Mix well and set aside.
In a separate skillet, heat the remaining tablespoon of olive oil over medium heat and lightly brown the eggplant slices on both sides. Set them aside on a plate lined with paper towels.
In a medium saucepan, bring the water and milk to a gentle boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for 5-7 minutes, stirring regularly, until the mixture thickens.
Stir in the Parmesan cheese, mixing well. Remove from heat.
To assemble, spread half of the meat mixture into the bottom of a greased 9x13-inch (23x33 cm) baking dish. Layer the eggplant slices on top, then add the remaining meat mixture.
Spread the cooked polenta evenly over the top of the dish. Sprinkle the shredded mozzarella over the polenta layer.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Garnish with chopped parsley and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 5085 mg | 221% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 42.5 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 2093 mg | 161% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3386 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
