Baked Layered Eggplant with Beef Ragu and Smoked Mozzarella
DIFFICULTY | Medium COOK TIME | 1 hour +15 mins PREP TIME | 30 mins
INGREDIENTS:
3 smaller sized eggplants, sliced into 1-inch thick round slices
1 bunch fresh basil, leaves picked
1 medium white onion, small dice
5 cloves garlic, finely minced
1 28oz can crushed tomatoes
1 teaspoon aci pul biber or mild hot pepper flake
1 teaspoon dried oregano
1 pound ground beef
1-2 large beefsteak tomatoes, sliced into 1/4 inch thick rounds
1 pound ball smoked mozzarella, sliced into 1/8 inch think slices
Block of parmesan, to grate
Olive oil
PREPARATION
To begin, heat olive oil in a small pot and sauté onion, garlic, hot pepper, and oregano for several minutes until onion is softened.
Add the ground beef to the pan seasoning with salt and pepper, and continue cooking until completely cooked through.
Next add the canned tomatoes, a handful of basil leaves, and 1/4 cup grated parmesan.
Bring ragu to a boil, then reduce heat to bring to a low simmer and cook slowly while covered for 30-40 minutes, stirring often.
While the sauce is cooking, prepare the eggplant. Heat olive oil and a shallow pan, once hot sauté rings of eggplant on both sides until cooked through completely. This step takes around 20 minutes to get all eggplant slices cooked through and prepared.
Once you’ve finished with the eggplant rounds, the sauce is finished, and you’ve prepared the rest of your ingredients you can begin layering.
In a baking dish, add one layer of cooked eggplant rounds evenly on the bottom. Next, then spoon 1 tablespoon of ragu over each round.
Add a slice of tomato, then more ragu, then another layer of eggplant, then more ragu, finishing with a another slice of tomato, a basil leaf, then topped with smoked mozzarella slice. Repeat until you’ve built each stack.
Next, cover the top with grated parmesan, drizzle with olive oil, sprinkle flake sea salt, and freshly ground black pepper and bake at 450 for 30 minutes. (Every oven is different so adjust heat as needed in your oven)
When ready, the cheese should be nicely browned and golden and there should be a pool of sauce in the bottom. Garnish the top with more basil leaves and serve.
*Just a note this is a great make ahead dish, it reheats beautifully and tastes even better the next day once all the flavors meld together.
ENJOY!
Chef Sean
