Eggplant and Beef Bake

Ingredients

• cooking spray
• 1 medium eggplant, peeled and sliced into 1/4-inch rounds
• 1 pinch salt, or more as needed
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ¼ cup vegetable oil
• 1 pound ground beef
• 2 cloves garlic, minced
• 1 medium sweet onion, sliced
• 2 teaspoons Italian seasoning
• salt and ground black pepper to taste
• 1 (15 ounce) can diced tomatoes
• 1 cup shredded Cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 1 cup shredded Parmesan cheese

Step 1

Gently heat your oven to 350°F (175°C) and grease an 8-inch square glass baking dish with cooking spray. Lay the eggplant slices on some paper towels and sprinkle them with salt. Then cover them with more paper towels and let them sit for about 30 to 45 minutes—this helps draw out the moisture. After that, press down on the towels to squeeze out as much water as you can.

Step 2

In a bowl, mix together the cornmeal, flour, paprika, cinnamon, and ginger. Coat each eggplant slice in this mixture. Heat some vegetable oil in a frying pan over medium heat and cook the eggplant slices until their edges start to brown, about 3 to 5 minutes per side. They should be crispy on the outside but still tender inside. Set them aside once done.

Step 3

Warm up a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks, until it’s no longer pink, around 5 to 7 minutes. Add the garlic, onion, Italian seasoning, salt, and pepper, then cook until the onions are soft and translucent, about 3 to 4 minutes. Take it off the heat when ready.

Step 4

Now it’s time to assemble. Spread a layer of eggplant slices across the bottom of your prepared pan. Spoon half of the cooked ground beef over them, then add half of the diced tomatoes, followed by half of the Cheddar and Monterey Jack cheeses. Repeat the layers starting with eggplant again. If you have any eggplant slices left, sprinkle them with Parmesan cheese and arrange them on top.

Step 5

Pop the dish in the oven and bake for 35 to 40 minutes, until the cheese is melted, bubbly, and the top is nicely golden brown. Let it cool a bit before serving, and enjoy!