Ten years ago, when I learned this excellent dish from Tori Ritchie of Tuesday Recipe, she called it “eggplant lasagne,” but that name never stuck for me. I toyed with “moussaka,” which is close, but because there’s no béchamel, I just couldn’t.
What’s in this casserole? A creamy tomato meat sauce, oven-roasted eggplant slices, and Parmesan. Serve it over couscous (which cooks in 5 minutes).
the sauce and the oven-roasted eggplant slices
from the RiPE archives, March 2014
Bolognese Eggplant Bake
makes one 9- by 13-inch dish; adapted from Torie Ritchie, Tuesday Recipe
Ingredients
- 2 Italian eggplants, sliced into rounds about ¼-inch peel if you wish, I like to eat it
- olive oil to brush eggplant slices
- a sprinkle of Kosher salt or sea salt for eggplant
- 1 yellow onion, diced
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried
- 2 cloves garlic, minced and mashed with ½ teaspoon salt
- 1 pound ground beef or bison
- ½ pound ground pork
- Kosher or sea salt + freshly ground black pepper
- 1 tablespoon tomato paste or substitute harissa paste
- 1 tablespoon harissa paste or substitute tomato paste
- ½ cup red wine
- 1 26.46-ounce box Pomi chopped tomatoes or equivalent or garden tomatoes, seeded if large (I use a mix of big and cherry tomatoes)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
purchase plain couscous to cook for serving (boil water, add the couscous and a pinch of salt and olive oil or butter and let steam for 5 minutes)
Instructions
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With fresh, moderately sized eggplants there's no need to salt eggplant to draw out supposed bitterness and extra moisture. I don't peel mine either, but you can if you'd prefer.
Preheat oven to 375°F. Prepare a parchment-lined sheet pan and arrange slices in a single layer. Brush each eggplant slice with olive oil and sprinkle with salt. Bake until lightly browned, about 25 minutes.
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In a large, deep skillet, heat a tablespoon of olive oil and cook onion until softened, about 5 minutes. Stir in the rosemary, oregano, and garlic-salt mash, and cook for a minute until fragrant, then transfer to a plate.
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Crumble meats into the skillet and cook without stirring until no longer pink inside. Allow the meat to stay in place to develop a browned crust before moving it around. When fully cooked, drain off any residual fat.
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Add the tomato paste, harissa, and stir to cook a minute. Pour in the wine and scrape the bottom of the pan. Add the reserved onions, sprinkle in salt and a few grinds of fresh black pepper. Add tomatoes, bring to a boil, reduce heat and simmer 15 minutes.
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Stir in the cream and cook until thickened, about 15 more minutes.
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Oil a 9- by 13-inch glass baking dish. Layer meat sauce, roasted eggplant slices, meat sauce, cheese and repeat ending with cheese on top. Bake until bubbly and browned at the edges, about 40 minutes.
