A hearty and delicious dish that features layers of tender eggplant, rich beef ragu, and smoky mozzarella, perfect for a comforting family meal.

Scale

3 small eggplants

sliced into 1-inch-thick rounds

1 bunch fresh basil

leaves picked

1 medium white onion

diced small

5 cloves garlic

finely minced

1 can crushed tomatoes (28 ounces)

1 teaspoon aci pul biber or mild hot pepper flakes

1 teaspoon dried oregano

1 pound ground beef

1 to 2 large beefsteak tomatoes

sliced into 1/4-inch-thick rounds

1 pound smoked mozzarella

sliced thinly

Parmesan

for grating

Olive oil

Salt

Black pepper

Flake sea salt

for finishing

Preheat the oven to 375°F (190°C).
Salt the eggplant rounds and let them sit for about 30 minutes to draw out moisture.
In a large skillet, heat olive oil over medium heat and add the diced onion and minced garlic. Sauté until softened.
Add the ground beef to the skillet, cooking until browned. Drain excess fat.
Stir in the crushed tomatoes, aci pul biber, dried oregano, salt, and pepper. Simmer for about 15 minutes.
Rinse the eggplant and pat dry. In a baking dish, layer eggplant, beef ragu, beefsteak tomatoes, fresh basil, and smoked mozzarella. Repeat layers until ingredients are used up, ending with mozzarella on top.
Grate some Parmesan over the top and drizzle with olive oil.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Allow to cool slightly before slicing and serving. Finish with flake sea salt.

For a variation, try adding different vegetables like zucchini or bell peppers. You can also use ground turkey or chicken for a lighter option.

Keywords: Baked Layered Eggplant, Beef Ragu, Smoked Mozzarella, Eggplant Recipe, Comfort Food