Melanzana Ricca Eggplant in Meat Sauce
Indulge in the comforting flavors of *Melanzana Ricca Eggplant in Meat Sauce*, a hearty Italian-inspired casserole that beautifully combines layers of tender roasted eggplant, savory homemade meat sauce, and creamy cheese. This recipe features perfectly caramelized eggplant slices, a rich, herb-infused ground beef sauce, and a decadent mix of ricotta, mozzarella, and Parmesan cheeses that melt into gooey perfection. Ideal for weeknight dinners or special family gatherings, this dish brings bold flavors and satisfying textures to the table. With its golden, bubbly top and robust tomato-basil essence, this eggplant casserole is a must-try for those who crave classic Italian comfort food. Serve it hot and pair it with a crisp green salad or garlic bread for a meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 pound Ground beef
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 28 ounces (1 can) Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 2 cups (shredded) Mozzarella cheese
- 0.5 cup (grated) Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Slice the eggplants into 1/2-inch thick rounds. Arrange the slices in a single layer on the prepared baking sheets. Brush both sides with 2 tablespoons of olive oil and sprinkle 1 teaspoon of salt evenly over the slices.
Roast the eggplant slices in the oven for 20 minutes, flipping halfway through, until they are tender and slightly golden. Remove from the oven and set aside.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, black pepper, and the remaining 1 teaspoon of salt. Simmer the sauce for 15 minutes, stirring occasionally.
Remove the sauce from heat and stir in the chopped fresh parsley. Adjust seasoning if needed.
Reduce the oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Place a layer of roasted eggplant slices over the sauce. Spoon some of the meat sauce over the eggplant, then dollop with ricotta cheese and sprinkle with shredded mozzarella.
Repeat the layers (eggplant, meat sauce, ricotta, mozzarella) until all ingredients are used, finishing with a generous layer of mozzarella on top.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 10 minutes before serving. Enjoy your Melanzana Ricca Eggplant in Meat Sauce!
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 86.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 625 mg | 48% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 6191 mg | 132% | |
*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.
