Description
This Meaty Eggplant Parmesan combines tender fried eggplant slices, rich ground beef marinara sauce, and layers of gooey mozzarella and parmesan. It’s a hearty, cheese-packed Italian classic that feeds a crowd and satisfies every comfort food craving.
Ingredients
For the Meaty Marinara Sauce
- 1.5 lbs ground beef (85/15 lean)
- 2 (28 oz) jars marinara sauce
- 3–4 large garlic cloves, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4–1/2 tsp red chili flakes
- Salt, to taste
- Sugar, to taste
- 2 Tbsp olive oil
For the Eggplant
- 1 large eggplant or 2 medium eggplants
- Salt and pepper, to taste
- Oil, for shallow frying (e.g., vegetable oil)
For Assembly
- 16 oz fresh mozzarella, shredded
- 1 cup parmesan cheese, shredded
- 1/2 cup fresh basil leaves
Instructions
- Prep the Oven – Preheat your oven to 385°F to ensure a hot baking environment for later.
- Cook the Beef – Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Sauté until the beef is browned and no pink remains, about 5-7 minutes.
- Add Flavor to the Marinara – Stir in the chopped garlic and cook for another 1-2 minutes until fragrant. Add the marinara sauce, oregano, basil, and red chili flakes. Bring to a low boil, then reduce heat to simmer for 30 minutes. Towards the end, taste and adjust for salt and sugar to balance flavors.
- Prep & Fry Eggplant – While the sauce simmers, slice the eggplant vertically into 1/2-inch thick pieces. Season both sides with salt and pepper. Heat a thin layer of vegetable oil in a large skillet to 375°F. Fry eggplant slices in batches, 2-3 minutes per side, until golden brown. Remove and drain on a paper towel-lined baking sheet. Pat with additional paper towels to remove excess oil.
- Assemble the Casserole – In a large baking dish, spread a thin layer of the meaty marinara sauce over the bottom. Arrange fried eggplant slices over the sauce (they can overlap). Spoon about 1 cup of marinara over the eggplant. Sprinkle with a third of the fresh basil, then top with a third each of mozzarella and parmesan. Repeat layering two more times, finishing with a final layer of mozzarella and parmesan on top.
- Bake – Loosely cover the dish with foil and bake for 30-40 minutes, until the cheese is bubbling and golden brown. For extra color, broil for 2-3 minutes at the end if desired.
- Rest & Serve – Let the casserole cool for at least 10 minutes before slicing. Garnish with extra fresh basil just before serving.
Notes
- Slice eggplant evenly for consistent cooking and texture.
- Pat fried eggplant slices well to reduce greasiness.
- Use your favorite store-bought or homemade marinara sauce.
- If you prefer a vegetarian version, omit the beef and add sautéed mushrooms or lentils for added heartiness.
- This dish can be assembled ahead and baked just before serving.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 (of 10)
- Calories: 569
- Sugar: 15g
- Sodium: –
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 99mg
