Baked Eggplant Alla Romana The Best Recipes

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Baked Eggplant Alla Romana

"This recipe was given to me years in the past. This casserole freezes nicely, so whilst eggplants are within the garden you may use them up."

Ingredients :

half of cup olive oil, divided
1 massive eggplant, peeled and thinly sliced
half of teaspoon salt
1 pound ground pork
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) jar spaghetti sauce
half teaspoon dried oregano
half cup grated Parmesan cheese, divided
1 egg
2 tablespoons grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

Preheat oven to 350 tiers F (one hundred seventy five degrees C).
Heat some tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in warm oil till browned very well, 3 to 5 mins in line with aspect. Add oil between batches as wished. Drain fried eggplant slices on paper towels and season with salt.
Heat a big skillet over medium-high warmness. Cook and stir red meat within the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; prepare dinner and stir till onion is golden brown, approximately five mins more.
Pour spaghetti sauce over the ground red meat; upload oregano and stir. Simmer aggregate until sauce is heated via, five to 7 minutes.
Arrange about half of the eggplant slices into the bottom of a shallow casserole dish to cowl completely. Ladle approximately half the red meat 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 effervescent round the rims and warm in the middle, 20 to twenty-five mins.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook it calmly, and make smooth-up easier.

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