Meaty Eggplant Parmesan

My eggplant parm gets a huge upgrade with the addition of just one more ingredient. This Meaty Eggplant Parmesan is absolute delish, and a super hit! It’s loaded with delicious meaty spaghetti sauce with tender, sweet eggplant and plenty of gooey cheese. If you cook Eggplant Parmesan, my way, you are in for a big treat.

When we moved into our new home, I wanted to make something special for our first GypsyPlate recipe in the new kitchen. BTW, here is a sneak peak into our new kitchen. It’s an absolute pleasure to cook here and bring out these new flavors for you.

With Jason’s love for Eggplant Parmesan in mind, I decided to kick things up a notch. Instead of regular sauce, I used meaty spaghetti sauce. It turned out amazing!

The eggplant soaked up all the yummy meaty flavors, and the cheese made it extra gooey. If you want a delicious meal that’ll make you feel all warm and fuzzy inside, give my Meaty Eggplant Parmesan a try. Once you’ve tasted this, there’s no turning back. Seriously, regular Eggplant Parm just won’t cut it anymore.

Ingredients Needed

• 1 large eggplant or 2 medium eggplants: I always look for one large eggplant or two medium ones. They should be firm and glossy.
• Ground beef: I like 85% lean and 15% fat. This balance of lean meat and fat helps to make sauce flavorful and juicy without being overly greasy.
• Marinara sauce: I choose good store brand marinara sauce like Rao’s for convenience, but I have a great homemade marinara sauce recipe too.
• Garlic: I love the flavor of fresh garlic, so I finely chop a few cloves.
• Dried oregano: Oregano adds that classic Italian flavor.
• Dried basil: Another Italian classic.
• Red chili flakes: I add just enough for a subtle kick without overpowering.
• Salt: I adjust the salt to taste as I go.
• Sugar: A touch of sugar balances the acidity of the marinara sauce.
• Fresh mozzarella: Fresh mozzarella melts beautifully and adds gooey texture.
• Parmesan cheese: Freshly grated Parmesan adds nutty, salty flavor (and makes it parmesan).
• Fresh basil leaves: Love the fresh basil in between layers of eggplant parm.
• Olive oil: For the meat sauce.
• Vegetable Oil: For shallow frying eggplant.

Meaty Eggplant Parmesan Recipe

First I get the meaty sauce going. I heat olive oil in a large skillet, then add the ground beef and break it up with a wooden spoon, cooking it until there’s no more pink. Then, I add the garlic and cook for another minute or two before stirring in the sauce, dried herbs and red chili flakes. I bring it to a low boil, then reduce the heat and let it simmer for about 30 minutes. Towards the end, I taste and adjust for salt and sugar.

While the sauce is simmering, I get the oven pre-heating to 385°F, and fry the eggplant. I slice the eggplants into ½-inch thick vertical slices and season them with salt and pepper on both sides. Then, I heat vegetable oil in a large skillet until it reaches about 375°F. In batches, I fry the eggplant slices until they’re golden brown on both sides, which takes about 2-3 minutes per side.

One unique thing I find when frying my eggplant: It absorbs pretty much all of the oil in the skillet, then releases it when it’s cooked. That’s how I know it’s ready.

Once fried, I drain them on a paper towel-lined baking sheet and pat them dry to absorb any excess oil.

To assemble the dish, I pour a little of the meaty marinara sauce into a baking dish and spread it evenly to cover the bottom. Then, I layer on the eggplant slices (it’s okay if they overlap) and cover them with a cup of marinara sauce. I sprinkle on a third of the fresh basil, followed by about a third of the shredded mozzarella and Parmesan.

I repeat this process to create 2 more layers, finishing with more fresh mozzarella cheese and a final sprinkling of Parmesan.

I bake the dish for 30-40 minutes, loosely covered in foil, until the mozzarella is bubbling and golden brown. If I want to add extra crispiness, I broil it for a few minutes at the end. After letting it cool for 10 minutes, I serve it garnished with fresh basil.

My Tips

1. Choose ripe eggplants: I always look for eggplants that are firm, glossy, and smooth-skinned. A good eggplant is MUST for a good eggplant parmesan.
2. Slice evenly: I make sure to cut the eggplants into slices of uniform thickness for even cooking and consistent texture.
3. Drain and pat dry: After frying, I place the eggplant slices on paper towels to drain and pat them dry. This step removes excess oil and prevents the dish from becoming greasy.
4. Simmer the sauce: I let the meaty marinara sauce simmer for at least 30 minutes to enhance the flavors and create a rich, robust sauce.
5. Monitor baking time: During baking, I keep an eye on the dish to prevent the cheese from burning. I aim for bubbling, golden-brown mozzarella without over-browning.
6. Let it rest: Before serving, I allow the Eggplant Parmesan to cool for about 10 minutes. This helps set the layers and allows the flavors to meld together perfectly.

The next time you crave this Italian classic, make it meaty, my style. The mix of meaty sauce, tender eggplant, and melty cheese is just too good to resist. It’s like finding a whole new level of yumminess!

Meaty Eggplant Parmesan, on our Gypsy Plate… enjoy!

More Great Italian Recipes:
Sunday Gravy
Chicken Cacciatore
Pasta e Piselli
Steak Pizzaiola
Ribollita Soup
Lamb Ragu

Meaty Eggplant Parmesan

Yield: 8-10 servings

My Meaty Eggplant Parmesan is just too good! It takes the classic Italian dish and amps up the flavor with a hearty meat sauce.

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Ingredients

• 1.5lbs ground beef (I use 85/15 lean)
• 2 28oz jars marinara sauce
• 3-4 large garlic cloves, finely chopped
• ½ tsp oregano
• ½ tsp basil
• ¼-½ tsp red chili flakes
• salt to taste
• sugar to taste
• 1 large eggplant or 2 medium eggplants
• oil to shallow fry eggplant
• 16oz fresh mozzarella, shredded
• 1 cup parmesan cheese, Shredded
• ½ cup fresh basil leaves
• 2 Tbsp olive oil

Instructions

1. Preheat oven to 385°F.
2. Heat the olive oil in a large skillet. Add the meat, and break it up with a wooden spoon. Cook till there is no more pink.
3. Add the garlic and cook another minute or two. Then, stir in sauce, dried herbs and red chili flakes. Bring it to a low boil, then reduce heat and simmer for 30 minutes. Towards the end, taste and adjust for salt and sugar.
4. Meanwhile, cut eggplants into ½-inch thick vertical slices. Season with salt and pepper on both sides.
5. Heat a thin layer of vegetable oil in a large skillet to about 375°F. Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
6. Pour a little meaty marinara sauce into a baking dish and spread evenly to cover the bottom of the dish. Add eggplant slices (it’s okay if they overlap) and cover with a cup of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
7. Bake for 30-40 minutes, loosely covered in foil, until mozzarella is bubbling and golden brown. You can also broil for a few minutes in the end to add some color.
8. Let it cool for 10 minutes, then serve garnished with fresh basil.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 569Total Fat 32gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 16gCholesterol 99mgSodium 1399mgCarbohydrates 34gFiber 7gSugar 15gProtein 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.