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Baked Layered Eggplant with Beef Ragu and Smoked Mozzarella

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Tender pan-cooked eggplant is layered with a rich beef tomato ragu, fresh basil, tomatoes, and smoked mozzarella, then baked until bubbly and golden. This comforting Italian-style dish is hearty, flavorful, and perfect for family dinners or entertaining.

Ingredients

3 small eggplants, sliced into 1-inch-thick rounds

1 bunch fresh basil, leaves picked

1 medium white onion, diced small

5 cloves garlic, finely minced

1 can (28 ounces) crushed tomatoes

1 teaspoon aci pul biber or mild hot pepper flakes

1 teaspoon dried oregano

1 pound ground beef

1 to 2 large beefsteak tomatoes, sliced into 1/4-inch-thick rounds

1 pound smoked mozzarella, thinly sliced

Parmesan cheese, for grating

Olive oil

Salt

Black pepper

Flake sea salt, for finishing

Instructions

  1. Heat a drizzle of olive oil in a small pot over medium heat. Add the diced onion, garlic, hot pepper flakes, and oregano, and cook until the onion softens.
  2. Add the ground beef, season with salt and black pepper, and cook until browned and fully cooked.
  3. Stir in the crushed tomatoes, a handful of basil leaves, and about 1/4 cup grated Parmesan. Bring to a boil, then reduce heat, cover, and simmer for 30 to 40 minutes, stirring occasionally.
  4. While the sauce simmers, heat olive oil in a shallow pan and sauté the eggplant slices in batches until tender and lightly golden on both sides.
  5. Preheat the oven to 450°F.
  6. Arrange a layer of cooked eggplant rounds in a baking dish. Spoon about 1 tablespoon of ragu over each slice.
  7. Add a slice of tomato, another spoonful of ragu, another eggplant slice, more ragu, then finish with another tomato slice, a basil leaf, and a slice of smoked mozzarella.
  8. Repeat the layering process until all stacks are assembled.
  9. Grate Parmesan generously over the top, drizzle with olive oil, and season with flake sea salt and black pepper.
  10. Bake for about 30 minutes, or until the cheese is melted, browned, and bubbling.
  11. Remove from the oven, garnish with fresh basil, allow to rest briefly, and serve warm.

Notes

  • Ground turkey, chicken, or Italian sausage can be used instead of beef for a different flavor.
  • For a meatless option, replace the beef ragu with a hearty tomato sauce or lentil-based ragu.
  • Add ricotta between the layers for extra creaminess.
  • Eggplant can be roasted instead of pan-fried by brushing slices with olive oil and roasting until tender.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 350°F oven until warmed through or microwave individual servings.
  • This dish can be assembled ahead of time and baked later.
  • Freeze after baking and cooling for up to 2 months; thaw in the refrigerator before reheating.

Nutrition

Find it online: https://recipesbyjanet.com/baked-layered-eggplant-with-beef-ragu-and-smoked-mozzarella/