Ingredients:

  • 2 medium eggplants, sliced 1/4-inch thick (approx. 2 lbs / 900g)
  • 2 tbsp (30g) coarse kosher salt
  • 3 tbsp (42g) olive oil
  • 1 lb (450g) lean ground beef
  • 1 tbsp (15g) olive oil
  • 1 small onion, finely diced (approx. 100g)
  • 3 cloves garlic, minced (approx. 15g)
  • 28 oz (794g) crushed tomatoes
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) red pepper flakes
  • 15 oz (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup (50g) grated Parmesan cheese
  • 2 tbsp (30g) fresh parsley, chopped
  • ¼ tsp (1.5g) nutmeg
  • 2 cups (225g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Lay eggplant slices on paper towels and sprinkle both sides generously with salt. Let sit for 30 minutes until beads of water appear on the surface.
  2. Pat every eggplant slice bone-dry with fresh paper towels.
  3. Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and roast on a baking sheet for 15-20 minutes until golden and slightly softened. Set aside.
  4. In a skillet, brown the ground beef over medium-high heat until no longer pink. Drain excess fat.
  5. Add onion and garlic to the skillet and sauté until translucent.
  6. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer on low for 15 minutes until thickened.
  7. In a medium bowl, whisk together the ricotta cheese, beaten egg, 1/2 cup grated Parmesan, chopped parsley, and nutmeg.
  8. In a 9x13 inch baking dish, layer the components: start with a thin layer of meat sauce, followed by roasted eggplant slices, a layer of ricotta mixture, and shredded mozzarella.
  9. Repeat layers until all ingredients are used, ending with a top layer of mozzarella and the remaining 1/4 cup Parmesan cheese.
  10. Bake at 375°F (190°C) for 30-35 minutes until the cheese is bubbly and browned. Garnish with fresh basil before serving.