Baked Layered Eggplant with Beef Ragu and Smoked Mozzarella Recipe
A hearty Italian-inspired baked layered eggplant dish featuring tender sautéed eggplant rounds layered with rich beef ragu, fresh tomato slices, smoked mozzarella, and fragrant basil. Topped with freshly grated Parmesan and baked to golden perfection, this comforting dinner combines robust flavors and textures, perfect for make-ahead meals that taste even better the next day.
- Prep Time: 30 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 45 mins
- Yield: 4-6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Vegetables
- 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
- 1–2 large beefsteak tomatoes, sliced into 1/4 inch thick rounds
Meat and Dairy
- 1 pound ground beef
- 1 pound ball smoked mozzarella, sliced into 1/8 inch thick slices
- Block of parmesan, to grate (approx. 1/2 to 3/4 cup grated)
Pantry
- 1 (28oz) can crushed tomatoes
- 1 teaspoon aci pul biber or mild hot pepper flakes
- 1 teaspoon dried oregano
- Olive oil, for sautéing and drizzling (about 1/4 cup plus extra as needed)
- Salt and freshly ground black pepper, to taste
- Flake sea salt, for finishing
Instructions
- Prepare the Beef Ragu: Heat olive oil in a small pot over medium heat. Add finely diced onion, minced garlic, aci pul biber (or mild hot pepper flakes), and dried oregano. Sauté until the onion is softened and translucent, about 4-5 minutes. Add the ground beef, seasoning with salt and black pepper, and cook until fully browned, breaking it up as it cooks.
- Simmer the Sauce: Stir in the crushed tomatoes, a handful of basil leaves, and 1/4 cup grated parmesan cheese. Bring the sauce to a boil, then reduce the heat to low and cover to simmer gently for 30-40 minutes, stirring frequently to prevent sticking and develop deep flavors.
- Cook the Eggplant Slices: While the ragu simmers, heat olive oil in a shallow sauté pan over medium heat. Add eggplant rounds and cook on both sides until tender and cooked through, approximately 20 minutes to get all slices done. Use additional oil as needed to prevent sticking and ensure golden color.
- Assemble the Layers: In a baking dish, arrange a single layer of cooked eggplant rounds evenly on the bottom. Spoon about 1 tablespoon of beef ragu on each eggplant slice. Add a slice of beefsteak tomato on top, then more ragu. Repeat layering with another eggplant layer, ragu, finishing with a tomato slice, a basil leaf, and a smoked mozzarella slice on top. Continue building these stacks until all ingredients are used.
- Final Toppings and Baking: Cover the top with a generous amount of grated parmesan cheese, drizzle olive oil over the assembled dish, and sprinkle with flake sea salt and freshly ground black pepper. Preheat your oven to 450°F (230°C). Bake for 30 minutes until the cheese is browned and golden and the sauce bubbles around the edges. Adjust baking time or temperature based on your oven’s characteristics.
- Serve and Garnish: Remove from oven and garnish with additional fresh basil leaves. Serve warm as a comforting, flavorful main course. This dish reheats beautifully and is ideal for make-ahead meals.
Notes
- This dish takes about 45 minutes of active prep and cooking time, with the ragu simmering gently for about 30-40 minutes.
- Adjust the level of heat by modifying the quantity of aci pul biber or hot pepper flakes.
- Using a smoked mozzarella adds a wonderful smoky flavor, but you can substitute with regular mozzarella if unavailable.
- Make ahead option: Prepare completely and refrigerate overnight. Reheat in the oven before serving for enhanced flavors.
- Ensure eggplant slices are cooked thoroughly to avoid bitterness and achieve a tender texture.
- Use a baking dish large enough to accommodate layering without overcrowding for best baking results.
