Certainly! Let’s dive into creating a delightful Eggplant (Aubergine) Mozzarella recipe that will tantalize your taste buds and leave you craving for more. This recipe is a delightful blend of flavors, perfect for vegetarians and meat-lovers alike, and it’s surprisingly easy to prepare despite its gourmet appeal.
Eggplant (Aubergine) Mozzarella
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Ingredients:
- 1 large eggplant
- 1 zucchini
- 1/2 pound ground beef
- Olive oil
- 12 ounces mozzarella cheese
- Parmesan cheese
- Salt (to draw out moisture)
Instructions:
-
Prepare the Meat Sauce:
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Drain any excess fat.
- Add your favorite spaghetti sauce to the beef.
- Cover and let it simmer over low heat for 2 ½ to 3 hours, stirring occasionally to enhance the flavors.
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Prepare the Eggplant and Zucchini:
- Approximately 90 minutes before serving, slice the zucchini into 1/4-inch thick rounds.
- Peel the eggplant and slice it into 1/2-inch thick rounds.
- Lay the eggplant slices in a single layer on a paper towel.
- Sprinkle salt on both sides of the eggplant slices to draw out excess moisture.
- Allow them to sit for 10-15 minutes, then pat them dry with paper towels.
-
Fry the Eggplant and Zucchini:
- Heat olive oil in a large skillet over medium-high heat (about 1/2-inch deep).
- Lightly fry the eggplant and zucchini slices in batches until golden brown.
- Remove them from the skillet and place them on paper towels to drain any excess oil.
-
Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Grease a 2-quart baking dish.
- Start by spreading a thin layer of the prepared meat sauce on the bottom of the baking dish.
- Arrange half of the fried eggplant and zucchini slices over the sauce.
- Top with half of the remaining meat sauce.
- Sprinkle half of the mozzarella cheese over the sauce, followed by a generous sprinkle of Parmesan cheese.
- Repeat the layers with the remaining ingredients, finishing with a layer of mozzarella and Parmesan cheese on top.
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Bake:
- Place the assembled casserole in the preheated oven.
- Bake for 30 to 45 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
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Serve:
- Once baked to perfection, remove the casserole from the oven.
- Serve hot, with extra Parmesan cheese on the side for those who desire an extra sprinkle of cheesy goodness.
Nutritional Information (per serving):
- Calories: 456
- Total Fat: 27.3g
- Saturated Fat: 12.4g
- Cholesterol: 96.2mg
- Sodium: 1035.8mg
- Total Carbohydrates: 22.2g
- Dietary Fiber: 4g
- Sugars: 14.8g
- Protein: 30.5g
Serving Suggestions:
This Eggplant Mozzarella casserole pairs wonderfully with a crisp green salad dressed in a light vinaigrette. For a heartier meal, serve it alongside some crusty bread or garlic breadsticks. It also makes for fantastic leftovers, so don’t hesitate to enjoy it the next day for lunch or dinner!
Recipe Notes:
- Make sure to slice the eggplant and zucchini evenly for consistent cooking.
- Drawing out moisture from the eggplant with salt helps prevent the casserole from becoming watery.
- Feel free to customize the meat sauce with your favorite herbs and spices for added flavor.
- For a vegetarian version, omit the ground beef and double up on the eggplant and zucchini layers.
- You can prepare the meat sauce ahead of time and refrigerate or freeze it for future use, making this recipe even more convenient for busy days.
Enjoy this Eggplant Mozzarella casserole as a comforting and satisfying meal that’s sure to become a favorite in your household!
