Revisited Parmigiana (Bolognese Style)

Ingredients

• 4 Eggplants (Good-sized eggplants, sliced lengthwise)
• 2 tbsp Olive oil for the eggplants (For brushing the slices)
• Salt for the eggplants (To taste)
• 4 Tomatoes (Blended; may be replaced with good-quality tomato passata)
• 1 tsp Tomato paste
• 1 Carrot (Submerged whole in the sauce to mellow its acidity; remove before assembling if desired)
• 2 cloves Garlic for the sauce (Crushed or chopped)
• 2 Bay leaves
• 1 tsp Paprika (Divide between the sauce and the meat to taste)
• 0.25 tsp Ground cumin (Divide between the sauce and the meat to taste)
• Salt (To taste)
• Black pepper (To taste)
• 1 tbsp Olive oil for the sauce (A drizzle to start the sauce)
• 350 g Ground meat (Beef or veal; mixed with the same spices as the sauce)
• 1 clove Garlic for the meat (Finely sliced)
• 10 g Fresh cilantro (Chopped; quantity estimated from “fresh cilantro”)
• 100 g Grated Parmesan (Generously, for the layers and topping)
• 10 g Fresh basil (A few leaves, for the layers and topping)

Steps

1. 1

   Preheat the oven to 200 °C. Wash and dry the eggplants, then slice them lengthwise into even slices approximately 5 to 7 mm thick.

2. 2

   Arrange the slices on one or more baking sheets. Brush them with olive oil and season with salt on both sides.

3. 3

   Bake the eggplant for approximately 25 to 30 minutes, turning the slices halfway through, until tender, lightly browned, and pliable. Set aside.

4. 4

   Meanwhile, place a large pot or saucepan over medium-low heat and add a drizzle of olive oil.

5. 5

   Add the blended tomatoes, tomato paste, the two garlic cloves, bay leaves, paprika, cumin, salt, and pepper.

6. 6

   Submerge the whole carrot in the sauce. Simmer gently, uncovered, until the sauce has reduced slightly and thickened, approximately 15 to 20 minutes. Stir occasionally.

7. 7

   While the sauce is reducing, mix the ground meat with the sliced garlic, fresh cilantro, and some of the paprika, cumin, salt, and pepper used to season the sauce.

8. 8

   Add the seasoned meat to the slightly reduced sauce. Quickly brown it, breaking it up with a spoon, for approximately 3 to 5 minutes. It does not need to be completely cooked, as it will finish cooking in the oven.

9. 9

   Remove the carrot and bay leaves from the sauce. Taste and adjust the seasoning if necessary.

10. 10

    Reduce the oven temperature to 180 °C. Lightly oil a baking dish if necessary, then place in a first layer of roasted eggplant.

11. 11

    Add a generous layer of bolognese sauce, a few fresh basil leaves, and a light sprinkling of grated Parmesan.

12. 12

    Repeat the layers of eggplant, sauce, basil, and Parmesan four to five times, depending on the depth of the dish, to form an even mille-feuille.

13. 13

    Finish with a layer of sauce if necessary, then generously cover the entire surface with grated Parmesan.

14. 14

    Bake at 180 °C for approximately 20 minutes, until the meat is cooked and the Parmesan is melted, bubbling, and well browned. Let rest for a few minutes before serving and sprinkle with fresh basil if desired.

Notes

The quantities of oil, Parmesan, cilantro, and basil were not specified in the source and are estimated. The carrot is used whole to mellow the sauce; remove it before assembling. For a thicker sauce, continue reducing it for a few minutes before adding the meat.

Nutrition per serving

• main course
• Italian
• eggplant
• meat
• baked
• oven-baked
• comforting
• family dinner