Ingredients:

  • 2 large eggplants (approx. 2 lbs / 900g), sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1 lb lean ground beef
  • 1 medium onion (approx. 5 oz / 140g), finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ cup dry red wine
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Arrange eggplant rounds on a baking sheet, sprinkle with kosher salt, and let sit for 15 minutes to draw out excess moisture.
  2. Pat the eggplant slices dry with paper towels and brush both sides lightly with 3 tbsp of olive oil.
  3. Bake eggplant at 400°F (200°C) for 20 minutes, flipping halfway through, until golden and tender.
  4. In a skillet over medium-high heat, brown the ground beef until no longer pink, then drain excess fat.
  5. Add diced onion and minced garlic to the beef and cook until onion is translucent.
  6. Stir in tomato paste and dried oregano; cook for 2 minutes to caramelize.
  7. Deglaze the pan with red wine, then stir in crushed tomatoes and black pepper. Simmer on low heat for 15 minutes.
  8. Spread a thin layer of meat sauce on the bottom of a 9x9 inch baking dish, followed by half the roasted eggplant.
  9. Repeat layers with the remaining meat sauce and eggplant, finishing with a final layer of sauce.
  10. Sprinkle mozzarella and Parmesan evenly over the top.
  11. Bake at 375°F (190°C) for 15-20 minutes until the cheese is bubbling and browned. Garnish with fresh parsley.