Eggplant Parmesan with Ground Beef
Eggplant parmesan is a delicious classic. So cheesy and full of Italian flavors, it’s easy to love and big enough to feed a family. There’s a reason why it’s been a staple recipe in most households for generations.
Now, I will admit, that most of my eggplant parmesan experience has come while traveling through Italy. So … you might say my standards are high.
But this recipe absolutely delivered!
There’s some prep work involved, but as we all know, the secret behind all great Italian food is love and fresh ingredients. So, if you have the time to treat yourself right, I promise it’ll pay off in the end!
Here’s what you’ll need:
Ingredients
2 large eggplants cut into 1/4-inch-thick slices
2 eggs
1/4 cup almond milk
1 1/2 cup breadcrumbs
1 1/2 cup grated parmesan cheese
3 tsp oregano
3 tsp thyme
1 tsp red pepper flakes
1/2 tsp sea salt
2 tsp garlic salt
Ground pepper to taste
28 ounces of marinara sauce or tomato sauce (I used Rao’s)
2 large balls of mozzarella slices
1/2 cup basil leaves
1 lbs grass fed beef
Remove the Moisture from Your Eggplant
The last thing you want when you finally sit down for dinner is to bite into a soggy eggplant parmesan. Trust me, that’s a rubbery texture no one wants. So, if you have a few spare hours in your day, follow these steps to make sure your eggplant is nothing but warm and crispy!
First off, wash and slice your eggplant as you normally would. Then, sprinkle a good amount of sea salt over your eggplant slices and let them sit for up to three hours. This will help pull the moisture from the eggplant. When you’re ready to move onto the next stage of the cooking process, pat down the eggplant with a paper towel and remove all that excess moisture.
This should keep your eggplant firm and dry, giving you that delicious taste and texture we all love!
Make Your Own Breadcrumbs
You can absolutely buy your own breadcrumbs if you’d like, but making your own is super easy and gives you a lot more control over the flavors. All you need to do is choose your favorite type of bread, crackers, or whatever’s nearest, toss it in the food processor, and then bake in the oven for 10-15 minutes at 300 degrees.
As far as what bread to use, that’s entirely up to you! In fact, I used Simple Mills Rosemary & Sea Salt Almond Flour Crackers, which tasted great and added an extra crunch.
Don’t be afraid to add in some additional oil and seasoning either.
Beef — It’s What’s for Dinner
Now, most traditional eggplant parmesan recipes don’t include beef (or any other meat, for that matter), but when I was putting this meal together, I wanted to give the dish a little extra oomph.
And oh, was it good!
Not only did the ground beef add a whole other layer of flavors to the dish, but it gave the eggplant parmesan the lasagna-like texture that I love. Make sure you opt for grass-fed beef, though, to avoid all the hormones and antibiotics that are so often given to cattle.
Instructions
Wash, slice, and place eggplant on a cutting board in a single layer. Sprinkle a good amount of sea salt over the top and let sit anywhere from 1-3 hours. After, pat the eggplant dry with a paper towel to remove moisture.
Preheat the oven to 400 deg F and line two baking sheets with parchment paper.
In a medium bowl, whisk the eggs and almond milk together to form an egg wash.
In another medium bowl, combine the breadcrumbs, 1 cup of parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
Dip the eggplant into the egg wash and then into the breadcrumb mixture to coat. Place in a single layer on the baking sheet lined with parchment paper. Repeat with all slices.
Drizzle olive oil over the eggplant and bake for 20 minutes or until golden brown.
While the eggplant is cooking, in a saucepan, cook the ground beef and season with garlic salt and pepper. Once cooked through, add in marinara sauce. Stir to combine.
In a 9x13 baking dish, spread 1/2 cup of beef and marinara sauce. Then, layer half the eggplant on top. Top with more marinara sauce and thinly sliced mozzarella. Repeat until all ingredients are used.
Sprinkle the final 1/2 cup of parmesan cheese on top.
Bake again for 20 minutes or until the cheese is melted. Turn the oven to broil and cook for two to four more minutes or until the top is browned.
Top with basil and serve immediately!
Beef Eggplant Parmesan
Ingredients
Instructions
- Wash, slice, and place eggplant on a cutting board in a single layer. Sprinkle a good amount of sea salt over the top and let sit anywhere from 1-3 hours. After, pat the eggplant dry with a paper towel to remove moisture.
- Preheat the oven to 400 deg F and line two baking sheets with parchment paper.
- In a medium bowl, whisk the eggs and almond milk together to form an egg wash.
- In another medium bowl, combine the breadcrumbs, 1 cup parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
- Dip the eggplant into the egg wash and then into the breadcrumb mixture to coat. Place in a single layer on a baking sheet lined with parchment paper. Repeat with all slices.
- Drizzle olive oil over the eggplant and bake for 20 minutes or until golden brown.
- While the eggplant is cooking, in a saucepan, cook the ground beef and season with garlic salt and pepper. Once cooked through, add in marinara sauce. Stir to combine.
- In a 9x13 baking dish, spread 1/2 cup of beef and marinara sauce. Then, layer half the eggplant on top. Top with more marinara sauce and thinly sliced mozzarella. Repeat until all ingredients are used.
- Sprinkle the 1/2 cup of parmesan cheese on top.
- Bake again for 20 minutes or until the cheese is melted. Turn the oven to broil and cook for two to four more minutes or until the top is browned.
- Top with basil and serve immediately!