Baked Eggplant Alla Romana recipe
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Ingredients
- ½ cup olive oil, divided 1 large eggplant, peeled and thinly sliced ½ teaspoon salt 1 pound ground beef 1 onion, chopped 1 clove garlic, minced 1 (16 ounce) jar spaghetti sauce ½ teaspoon dried oregano ½ cup grated Parmesan cheese, divided 1 egg 2 tablespoons grated Parmesan cheese
Nutrition Info
- 678.3 caloriescarbohydrate: 31.4 gcholesterol: 130.7 mgfat: 48.9 gfiber: 9.7 gprotein: 29.9 gsaturatedFat: 12.5 gservingSize: -sodium: 1030.2 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Baked Eggplant Alla Romana
Directions
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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.