Eggplant and Meat Sauce with Parmesan

Ingredients (serves 4):

For the Eggplant:

• 2 large eggplants (about 500g each)
• Salt, for salting the eggplant
• 2 tbsp olive oil, for frying

For the Meat Sauce:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g ground beef (or a mix of beef and pork)
• 1 can (400g) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar
• Salt and pepper, to taste
• 1 bay leaf
• 1/4 cup red wine (optional)

For the Final Dish:

• 200g Parmesan cheese, grated
• Fresh basil leaves, for garnish
• Cooked pasta (such as spaghetti or fettuccine), to serve

Method:

Prepare the Eggplant:

1. Salt the Eggplant: Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1cm thick shell. Chop the scooped-out flesh into small pieces. Salt the inside of the shells and the chopped flesh generously. Let them sit in a colander for 30 minutes to draw out excess moisture.
2. Rinse and Dry: Rinse the eggplant shells and flesh under cold water to remove the salt. Pat dry with paper towels.
3. Fry the Eggplant: Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant shells and flesh in batches until golden brown and tender. Remove from the skillet and set aside.

Prepare the Meat Sauce:

1. Sauté the Aromatics: In the same skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Cook the Meat: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
4. Add the Tomatoes and Seasonings: Pour in the crushed tomatoes, red wine (if using), dried oregano, dried basil, sugar, salt, and pepper. Add the bay leaf. Stir well to combine.
5. Simmer the Sauce: Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 30 minutes to allow the flavors to meld together. Remove the bay leaf.

Assemble and Bake:

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Stuff the Eggplant Shells: Place the fried eggplant shells in a baking dish. Stuff them with the cooked eggplant flesh and top with the meat sauce.
3. Sprinkle with Cheese: Sprinkle the Parmesan cheese evenly over the stuffed eggplants.
4. Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes until the cheese is melted and bubbly.

Serve:

1. Garnish and Serve: Remove the baked eggplants from the oven. Garnish with fresh basil leaves. Serve hot with cooked pasta on the side.

Chef's Notes:

• Eggplant Preparation: Salting the eggplant helps to remove bitterness and excess moisture, resulting in a better texture.
• Meat Sauce: You can use a mix of ground beef and pork for a richer flavor. The red wine adds depth to the sauce but can be omitted if preferred.
• Storage: Leftover eggplant and meat sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• A Comforting Dish: This dish combines the hearty flavors of eggplant and meat sauce with the rich, melted Parmesan cheese, making it a perfect comfort food. Enjoy it as a main course with a side of pasta or crusty bread!