Baked Eggplant Alla Romana
Set the pockets in the baking dish it makes a wonderful stuffing ingredient not only for filled pastas, but also for vegetables like tiny sweet peppers.
Recipe Summary Baked Eggplant Alla Romana
This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.
Ingredients | Eggplant Pasta Bake Ricotta½ cup olive oil, divided1 large eggplant, peeled and thinly sliced½ teaspoon salt1 pound ground beef1 onion, chopped1 clove garlic, minced1 (16 ounce) jar spaghetti sauce½ teaspoon dried oregano½ cup grated Parmesan cheese, divided1 egg2 tablespoons grated Parmesan cheeseDirectionsPreheat oven to 350 degrees F (175 degrees C).Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.Info | Eggplant Pasta Bake Ricottaprep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings
TAG : Baked Eggplant Alla RomanaWorld Cuisine Recipes, European, Italian,
Images of Eggplant Pasta Bake Ricotta
Eggplant Pasta Bake Ricotta / What you have instead is eggplant slices that are roasted in a hot oven, layered with a light marinara sauce, and then finished off with a very light, almost custard like, basil, cheese flavored ricotta.
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