Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants, washed and sliced to 1/4-inch thick
  • 2 tbsp. ground Himalayan sea salt, or as needed
  • 3 tbsp. olive oil or more if needed, divided
  • 1/2 large red onion (about 1 1/4 cups), finely chopped
  • 1 large poblano pepper, seeded, ribs removed and finely chopped
  • 1 1/2 lbs. lean ground beef
  • 3 large cloves garlic, pressed
  • freshly ground black pepper, divided, to taste (I always use mixed peppercorns)
  • 3 cups (24 oz.) marinara sauce, such as Barilla® or any good quality sauce
  • 2 tsp. Italian seasoning (see Recipe)
  • 1 tbsp. brown sugar, such as demerara (substitute palm sugar) (*optional)
  • 1 cup Panko® breadcrumbs
  • 1 1/2 tbsp. fresh parsley, chopped
  • 1/2 cup Grana Padano cheese, grated
  • 1/2 cup Asiago cheese, grated
  • 1 1/2 cups 35% heavy cream
  • 1 tsp. smoked paprika
  • 1 cup Mozzarella cheese, grated

Instruction

  • Lay paper towels on a large cutting board or baking sheet before placing eggplant slices on a single layer. Sprinkle enough salt over to cover each slice; let them sit for 30 minutes. (see Footnote for Updates)
  • Meanwhile, in a large skillet over medium-heat, add 1 tbsp. oil. When it gets hot, add onions and sauté for 2 minutes. Add poblano pepper and sauté for 2 minutes. Add ground beef and cook until no longer pink. Add garlic and season with freshly ground black pepper; cook for 1 minute.
  • Transfer the meat mixture to a colander to drain; leave it for 5 minutes.
  • Preheat oven to 400ºF/200ºC
  • Gently but firmly, dab eggplant with paper towels to extract water.
  • Transfer eggplant slices to a lightly greased baking sheet lined with foil. Brush them with oil to cover and crack on some freshly ground black pepper.
  • Transfer to the preheated oven and cook for 5 to 7 minutes; remove from the heat and set aside.
  • Transfer drained beef mixture back to the skillet and set the heat to medium. Add marinara sauce, Italian seasoning and sugar; stir to combine and cook for 5 minutes.
  • In a small bowl, combine breadcrumbs with parsley; stir and set aside.
  • In another bowl, combine Grana Padano with Asiago cheese; set aside.
  • In a medium saucepan over medium heat, combine heavy cream and paprika; whisk to blend and cook until reduced to a cup.
  • Lightly grease a 9 x 13 baking dish and add a layer of eggplant slices (about ⅓) followed by ½ beef mixture, and then ½ Parmesan mixture; repeat for the next layer finishing with eggplant slices.
  • Pour over heavy cream mixture and sprinkle with Mozzarella cheese; top with panko mixture.
  • Transfer to the preheated oven and cook for 30 minutes or until brown.
  • Remove from the heat and let it rest for 5 minutes before serving.