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Roasted Eggplant with Meat Sauce Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Description

This Roasted Eggplant with Meat Sauce recipe features tender, flavorful eggplants roasted to perfection and topped with a rich, savory ground beef and tomato sauce. Enhanced with Italian seasoning and Parmesan cheese, it makes a comforting and satisfying meal perfect for a family dinner.

Ingredients

For the Roasted Eggplant

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp Italian seasoning blend
  • 1/4 tsp salt
  • 2 eggplants (about 7″-8″ long)

For the Meat Sauce

  • 1/2 lb ground beef
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 Tbsp butter
  • 28 oz crushed tomatoes
  • 1/2 tsp Italian seasoning blend
  • Freshly cracked pepper, to taste
  • 1/2 tsp salt (or to taste)
  • 2 Tbsp grated Parmesan cheese

Instructions

  1. Preheat Oven and Prepare Seasoned Oil: Preheat your oven to 400ºF. In a small bowl, combine 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of salt to create a flavorful oil mixture for the eggplants.
  2. Slice and Score Eggplants: Cut each eggplant in half lengthwise. Use a paring knife to carefully score a crosshatch pattern into the flesh without piercing the skin. This allows flavors to penetrate and helps with even roasting.
  3. Season Eggplants: Drizzle the prepared seasoned olive oil over the cut surfaces of the eggplants. Spread it evenly using the back of a spoon to ensure the flavor is well distributed.
  4. Roast Eggplants: Place the eggplant halves cut side down on a baking sheet coated with non-stick spray for easier cleanup. Roast in the preheated oven for about 60 minutes until the eggplants appear deflated and their skins look wrinkly and tender.
  5. Cook the Ground Beef: While the eggplants roast, heat 1 tablespoon of olive oil in a sauce pot over medium heat. Add the ground beef and cook until browned. Drain excess fat if using higher fat content beef to maintain a balanced dish.
  6. Sauté Onions and Combine Sauce Ingredients: Add diced onion and 2 tablespoons of butter to the browned meat. Sauté until onions are soft and translucent. Stir in crushed tomatoes, 1/2 teaspoon Italian seasoning, freshly cracked pepper, and allow the sauce to come to a simmer.
  7. Simmer Sauce: Reduce heat to low and let the sauce simmer gently for at least 30 minutes, or until the eggplants finish roasting. This allows flavors to meld beautifully. Season with 1/2 teaspoon salt or to taste before serving.
  8. Assemble and Serve: Once roasted, carefully flip the eggplants with a spatula as they will be soft. Generously ladle the meat sauce onto each eggplant half. Sprinkle with grated Parmesan cheese and serve immediately for a comforting, hearty meal.

Notes

  • When scoring the eggplant, avoid piercing the skin to keep the flesh juicy during roasting.
  • Use lean ground beef (90% lean or higher) to reduce excess fat or drain well after browning.
  • Roasting eggplants cut side down helps to concentrate their flavor and ensures tender texture.
  • The sauce can be made ahead and refrigerated to deepen flavors.
  • Substitute Parmesan with a vegetarian cheese for a vegetarian-friendly version (omit the meat for full vegetarian).
  • Adjust salt and pepper to taste depending on preference and dietary needs.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian

Find it online: https://saraflavors.com/roasted-eggplant-with-meat-sauce-recipe/