When we moved into our new home, I wanted to make something special for our first GypsyPlate recipe in the new kitchen. BTW, here is a sneak peak into our new kitchen. It’s an absolute pleasure to cook here and bring out these new flavors for you. With Jason’s love for Eggplant Parmesan in mind, I decided to kick things up a notch. Instead of regular sauce, I used meaty spaghetti sauce. It turned out amazing! The eggplant soaked up all the yummy meaty flavors, and the cheese made it extra gooey. If you want a delicious meal that’ll make you feel all warm and fuzzy inside, give my Meaty Eggplant Parmesan a try. Once you’ve tasted this, there’s no turning back. Seriously, regular Eggplant Parm just won’t cut it anymore.
Ingredients Needed
1 large eggplant or 2 medium eggplants: I always look for one large eggplant or two medium ones. They should be firm and glossy. Ground beef: I like 85% lean and 15% fat. This balance of lean meat and fat helps to make sauce flavorful and juicy without being overly greasy. Marinara sauce: I choose good store brand marinara sauce like Rao’s for convenience, but I have a great homemade marinara sauce recipe too. Garlic: I love the flavor of fresh garlic, so I finely chop a few cloves. Dried oregano: Oregano adds that classic Italian flavor. Dried basil: Another Italian classic. Red chili flakes: I add just enough for a subtle kick without overpowering. Salt: I adjust the salt to taste as I go. Sugar: A touch of sugar balances the acidity of the marinara sauce. Fresh mozzarella: Fresh mozzarella melts beautifully and adds gooey texture. Parmesan cheese: Freshly grated Parmesan adds nutty, salty flavor (and makes it parmesan). Fresh basil leaves: Love the fresh basil in between layers of eggplant parm. Olive oil: For the meat sauce. Vegetable Oil: For shallow frying eggplant.
Meaty Eggplant Parmesan Recipe
First I get the meaty sauce going. I heat olive oil in a large skillet, then add the ground beef and break it up with a wooden spoon, cooking it until there’s no more pink. Then, I add the garlic and cook for another minute or two before stirring in the sauce, dried herbs and red chili flakes. I bring it to a low boil, then reduce the heat and let it simmer for about 30 minutes. Towards the end, I taste and adjust for salt and sugar. While the sauce is simmering, I get the oven pre-heating to 385°F, and fry the eggplant. I slice the eggplants into ½-inch thick vertical slices and season them with salt and pepper on both sides. Then, I heat vegetable oil in a large skillet until it reaches about 375°F. In batches, I fry the eggplant slices until they’re golden brown on both sides, which takes about 2-3 minutes per side. One unique thing I find when frying my eggplant: It absorbs pretty much all of the oil in the skillet, then releases it when it’s cooked. That’s how I know it’s ready. Once fried, I drain them on a paper towel-lined baking sheet and pat them dry to absorb any excess oil. To assemble the dish, I pour a little of the meaty marinara sauce into a baking dish and spread it evenly to cover the bottom. Then, I layer on the eggplant slices (it’s okay if they overlap) and cover them with a cup of marinara sauce. I sprinkle on a third of the fresh basil, followed by about a third of the shredded mozzarella and Parmesan. I repeat this process to create 2 more layers, finishing with more fresh mozzarella cheese and a final sprinkling of Parmesan. I bake the dish for 30-40 minutes, loosely covered in foil, until the mozzarella is bubbling and golden brown. If I want to add extra crispiness, I broil it for a few minutes at the end. After letting it cool for 10 minutes, I serve it garnished with fresh basil.
My Tips
The next time you crave this Italian classic, make it meaty, my style. The mix of meaty sauce, tender eggplant, and melty cheese is just too good to resist. It’s like finding a whole new level of yumminess!
Meaty Eggplant Parmesan, on our Gypsy Plate… enjoy!
More Great Italian Recipes:Sunday GravyChicken CacciatorePasta e PiselliSteak PizzaiolaRibollita SoupLamb Ragu
