Yields: 6 servings Prep time: 45 minutes Cook time: Approx. 70 minutes (20 min roast + 20 min simmer + 30 min bake) Rest time: 10-15 minutes
Ingredients
- Approx. 2 lbs (900g) eggplant (about 1-2 large), trimmed and sliced lengthwise into ¼-inch thick planks
- Cooking spray or olive oil for baking sheets
- 2 teaspoons extra-virgin olive oil
- 9 ounces (255g) lean ground beef (90% lean or higher recommended)
- ¾ cup chopped yellow onion
- 1 large clove garlic, minced
- 21 oz (approx. 600g / 2 ¾ cups) no-salt-added crushed tomatoes
- 3 tablespoons dry red wine (optional, or use beef broth/water)
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ⅛ teaspoon ground black pepper
- Pinch of crushed red pepper flakes (optional)
- 1 cup + 2 tablespoons (approx. 270g) part-skim ricotta cheese
- 1 large egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- ¾ cup (approx. 85g) shredded part-skim mozzarella cheese, divided
- Chopped fresh basil, for garnish (optional)
Instructions
- Roast Eggplant: Preheat oven to 400°F (200°C). Lightly spray 2 large baking sheets with cooking spray or brush with olive oil. Arrange the eggplant slices in a single layer on the prepared baking sheets (work in batches if necessary). Roast for 15-20 minutes, flipping once halfway through, until the slices are tender, slightly browned, and pliable. Set aside. Keep oven preheated.
- Prepare Meat Sauce: While eggplant roasts, heat the 2 teaspoons of olive oil in a large skillet or pot over medium-high heat. Add the lean ground beef and chopped onion. Cook, breaking up the meat with a spoon, for 6-8 minutes, until the beef is browned and the onion has softened. Drain off any excess fat if desired. Add the minced garlic and cook for 1 minute more until fragrant.
- Simmer Sauce: Stir in the crushed tomatoes, red wine (if using), dried basil, dried oregano, salt, black pepper, and optional crushed red pepper flakes. Bring the mixture to a simmer. Reduce the heat to medium-low, cover loosely, and let it simmer gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning if needed.
- Prepare Cheese Filling: In a small bowl, combine the part-skim ricotta cheese, lightly beaten egg, and 2 tablespoons of grated Parmesan cheese. Mix well until smooth.
- Assemble the Gratin: Lightly grease an 8×8 inch square baking dish. Spread a thin layer (about ½ cup) of the meat sauce evenly over the bottom of the dish. Arrange about one-third of the roasted eggplant slices over the sauce, overlapping slightly if needed. Dollop about half of the ricotta mixture (roughly ½ cup) evenly over the eggplant. Sprinkle with ¼ cup of the shredded mozzarella cheese. Repeat with another one-third of the eggplant slices, about 1 cup of meat sauce, the remaining half of the ricotta mixture, and another ¼ cup of mozzarella. Arrange the final one-third of eggplant slices on top. Spread the remaining meat sauce over the eggplant, ensuring it’s mostly covered. Sprinkle evenly with the last ¼ cup of mozzarella cheese (and extra Parmesan, if desired).
- Bake: Place the baking dish on a baking sheet (to catch potential drips). Bake, uncovered, in the preheated 400°F (200°C) oven for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese topping is melted and lightly golden brown.
- Rest Before Serving: Carefully remove the gratin from the oven. Let it stand for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to serve neat portions.
- Garnish and Serve: Garnish with chopped fresh basil just before serving, if desired.
Recipe Notes:
- Roasting the eggplant first helps remove excess moisture and prevents the final dish from being watery.
- Ensure the meat sauce simmers long enough to thicken slightly for the best layering consistency.
- Letting the finished gratin rest is important for structure.
- This dish can be assembled ahead (through Step 5), covered, and refrigerated for up to 1 day. Allow extra baking time if baking directly from the fridge. Leftovers reheat well.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases using 90% lean ground beef, part-skim cheeses, and optional additions. Actual values may vary based on specific brands and precise measurements.)
- Calories: Approx. 268 kcal
- Total Fat: Approx. 12 g
- Saturated Fat: Approx. 5 g (Estimate)
- Total Carbohydrates: Approx. 16.5 g
- Dietary Fiber: Approx. 9 g (Estimate)
- Total Sugars: Approx. 8 g (Estimate)
- Protein: Approx. 20.8 g
- Sodium: Approx. 350 mg (Estimate, adjust based on added salt)
