Stuffed Eggplant Parmesan With Ground Beef Recipe

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Slice the eggplants into 1/4 to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours.

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Add the spices, tomato paste and water. Cook for a few minutes to incorporate the flavors. Stuff the eggplants and bake: Using a spoon, fill the hollowed eggplants with the ground beef filling. Bake in the oven at 400°F until the eggplants are fully cooked. Top with parmesan and mozzarella cheese and broil until the cheese is melted.

Stuffed Eggplant Parmesan With Ground Beef Recipe

Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400°F. In a 10×14×2-inch ceramic baking dish, spread 1/3 of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat.

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Heat vegetable oil in a large skillet over medium heat. Add reserved diced eggplant and sauté until soft. Remove with a slotted spoon to paper towels to drain. Add ground beef to skillet; cook while breaking up. Add garlic to skillet and sauté for about 1 minute longer. Stir in tomatoes, tomato paste, salt, and pepper.

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In a 9x13-inch casserole pan, add ⅓ of the sauce (about 1 cup) and evenly spread it on the bottom. Add eggplant. Place ⅓ of the eggplant rounds evenly apart over the sauce. Add cheese. Spread ½ of the sliced mozzarella cheese (¾ pound) over the eggplants and sprinkle with ⅓ cup of the Parmesan cheese. 1/11: Add sauce.

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Preheat the oven to 400°F and line 2 baking sheets with parchment paper. In a medium-sized shallow dish, whisk the eggs and almond milk. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.

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Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off.

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Slice eggplant into 1/4″ to 1/2″ slices or coins. Place eggplant on a paper towel lined baking sheet. Lightly salt eggplant slices. Let sit for at least one hour, or longer if you have time. The salt will draw the water out of the eggplant. Pat eggplant dry with a paper towel and gently rub excess salt off.

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Instructions. Preheat oven to 425F. Cut the eggplants in half and scoop out the flesh, leaving about 1/4 inch on the sides in the shell. Chop up the scooped out eggplant and set it aside. Liberally salt the insides of each eggplant shell with kosher salt.

Stuffed Eggplant Parmesan With Ground Beef Recipe

Reduce the heat, cover the pot, and simmer until the eggplants are cooked. 1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed tomatoes, 2 teaspoons honey. Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses.

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Preheat the oven to 425°F and set an oven rack in the middle position. Spread ¾ cup of the marinara sauce over the bottom of a 9×13-inch baking dish. Layer in one-third of the eggplant slices, overlapping the slices to fit. Cover the eggplant with another ¾ cup of marinara sauce.

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In a large pan (I use cast iron) brown ground beef and drain. Add garlic, mushrooms and onion and saute until onion is translucent.. In a 3 qt baking dish layer ingredients - sauce, eggplant, sauce, mozzarella cheese, eggplant, sauce, mozzarella cheese, parmesan cheese. Bake at 375 for 30 minutes or until the cheese is bubbly and browned.

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To fry eggplant slices. Preheat oil to 350F in a large cast iron pot or a deep fryer. Two-three at a time, dip the eggplant slices in the batter, then carefully lower into the hot oil. Cook several minutes per side, until golden brown. Remove and place on a tray lined with paper towels to remove excess oil.

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Make the Breading: Beat 4 of the eggs and the milk together in a shallow bowl. Add the breadcrumbs to another bowl. Dip a slice of eggplant into the eggs and let the excess drip off. Next, dip them into the breadcrumbs, pressing to coat the crumbs evenly on both sides. Repeat this step with the remaining slices.

a white dish filled with meat covered in sauce and basil garnished with

Bake at 200°C for 15 -20 minutes. In a skillet, heat olive oil over medium heat. Saute garlic and onions until tender and aromatic. Add ground beef. Brown while breaking up lumps with a spoon for 3 minutes. Stir in the chopped eggplant flesh and cook for another 2 minutes or until tender.

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Preheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each. In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. In another shallow bowl, mix the panko breadcrumbs (1 cup) with the Italian seasoning (1 teaspoon), and the remaining.