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A twist on a classic, this baked eggplant parmesan combines layers of creamy cheese and ground beef with eggplant for a hearty and delicious meal that’s bursting with flavor!
Preheat the oven to 375°F (190°C).
Slice the eggplant into 1/4 inch thick rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
Rinse and pat the eggplant dry with paper towels. Heat olive oil in a large skillet over medium heat. Cook the eggplant slices until golden and tender, about 3-4 minutes per side. Set aside.
In the same skillet, add chopped onion and minced garlic; sauté until softened. Add the ground beef and cook until browned, season with salt, black pepper, basil, and oregano.
Stir in the marinara sauce and simmer for 5 minutes.
In a baking dish, spread a layer of the beef mixture, followed by a layer of eggplant, and a layer of mozzarella cheese. Repeat the layers, finishing with mozzarella and a sprinkle of parmesan on top.
Sprinkle breadcrumbs on the top layer for added crunch. Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
Let it cool for a few minutes before slicing and serving. Enjoy your delicious Eggplant Parmesan with Ground Beef!
