Mediterranean Eggplant Casserole
The combination of ingredients and flavors brings comfort food to a new whole level!
Ingredients
- 2 large eggplants, washed and sliced to 1/4-inch thick
- 2 tbsp. ground Himalayan pink salt, or as needed
- 3 tbsp. olive oil or more if needed, divided tips & tricks
- 1/2 large red onion (about 1 1/4 cups), finely chopped
- 1 large poblano pepper, seeded, ribs removed and finely chopped
- 1 1/2 lbs. lean ground beef
- 3 large cloves garlic, pressed
- freshly ground black pepper, divided, to taste (I always use mixed peppercorns)
- 3 cups (24 oz.) marinara sauce, such as Barilla® or any good quality sauce see Recipe
- 2 tsp. Italian seasoning see Recipe
- 1 tbsp. brown sugar, such as demerara (substitute palm sugar) *optional
- 1 cup Panko® breadcrumbs
- 1 1/2 tbsp. fresh parsley, chopped tips & tricks
- 1/2 cup Grana Padano cheese, grated
- 1/2 cup Asiago cheese, grated
- 1 1/2 cups 35% heavy cream
- 1 tsp. smoked paprika
- 1 cup Mozzarella cheese, grated tips & tricks
Directions
- Lay paper towels on a large cutting board or baking sheet before placing eggplant slices on a single layer. Sprinkle enough salt over to cover each slice; let them sit for 30 minutes. (see Footnote for Updates)
- Meanwhile, in a large skillet over medium-heat, add 1 tbsp. oil. When it gets hot, add onions and sauté for 2 minutes. Add poblano pepper and sauté for 2 minutes.
- Add ground beef and cook until no longer pink. Add garlic and season with freshly ground black pepper; cook for 1 minute.
- Transfer the meat mixture to a colander to drain; leave it for 5 minutes.
- Preheat oven to 400ºF/200ºC
- Gently but firmly, dab eggplant with paper towels to extract water.
- Transfer eggplant slices to a lightly greased baking sheet lined with foil. Brush them with oil to cover and crack on some freshly ground black pepper.
- Transfer to the preheated oven and cook for 5 to 7 minutes; remove from the heat and set aside.
- Transfer drained beef mixture back to the skillet and set the heat to medium. Add marinara sauce, Italian seasoning and sugar; stir to combine and cook for 5 minutes.
- In a small bowl, combine breadcrumbs with parsley; stir and set aside.
- In another bowl, combine Grana Padano with Asiago cheese; set aside.
- In a medium saucepan over medium heat, combine heavy cream and paprika; whisk to blend and cook until reduced to a cup.
- Lightly grease a 9 x 13 baking dish and add a layer of eggplant slices (about ⅓) followed by ½ beef mixture, and then ½ Parmesan mixture; repeat for the next layer finishing with eggplant slices.
- Pour over heavy cream mixture and sprinkle with Mozzarella cheese; top with panko mixture.
- Transfer to the preheated oven and cook for 30 minutes or until brown.
- Remove from the heat and let it rest for 5 minutes before serving.
Notes
Footnote: Skip steps 1 & 5 and place the sliced eggplant directly on a baking sheet lined with parchment paper. Lightly brush on olive oil and sprinkle on some ground sea salt and freshly ground black pepper. Transfer to a 400ºF/200ºC preheated oven and bake for 6 minutes. Remove from the heat and proceed with the recipe.