Roasted eggplant slices baked in layers with parmesan and a meaty, creamy, tomato-y sauce…you’ll never miss the pasta in this riff on lasagna. Thanks to Tori Ritchie for the original recipe (and the funny story about its origin).
- 2 large Italian eggplants, peeled and sliced into 1/4-inch thick rounds
- olive oil
- sea salt
- 1 onion, diced
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork
- sea salt & freshly ground black pepper
- 2 Tbsp tomato paste
- 1/2 cup red wine
- 750g (26.46 oz.) box Pomi chopped tomatoes
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- Preheat oven to 375 degrees F. Brush eggplant slices with olive oil and sprinkle with salt. Roast on parchment-lined baking sheets until lightly browned, about 20 - 25 minutes (use a couple pans - do not overlap slices).
- In a large skillet, heat a tablespoon of olive oil and cook onion until softened. Stir in the oregano, rosemary, and garlic and cook a minute, until fragrant, then remove to a plate.
- Crumble the meats into the skillet and cook until no longer pink inside. Do not stir too much -- let the meat develop a nice, brown crust before moving the lumps. When cooked, drain off any remaining fat. Add the tomato paste and stir around to cook it a minute. Add back the onions. Pour in the wine and sprinkle in some sea salt and a few grinds of black pepper. Add tomatoes, bring to boil, reduce heat and simmer 15 minutes. Stir in cream and cook until thickened, 15 minutes more.
- Oil a 9x13 glass baking dish. Spread a layer of meat sauce, top with roasted eggplant slices (without overlapping), more meat sauce, cheese, then repeat the layers, ending with sauce on top (sprinkled with cheese!). Bake (375 degrees F) until bubbly and browned at the edges, about 40 minutes.