Eggplant Casserole

"A savory, layered classic from 'Portland’s Palate,' this hearty dish features tender broiled eggplant and a warmly seasoned beef sauce topped with melted mozzarella and sharp Parmesan."

Yields: 6–8 servings

Ingredients

3 medium eggplants, sliced into 1/4-inch slices
To taste salt (for sweating eggplant)
1/2 cup canola or olive oil
1/2 cup onion (1 medium), coarsely chopped
1 pound ground beef
1 clove garlic, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon cinnamon
1 teaspoon salt
1 dash freshly-ground pepper
8 ounces tomato sauce
10 slices mozzarella cheese
1/4 cup freshly-grated Parmesan cheese

Instructions

Prepare the Eggplant: Preheat broiler to 500 degrees. Place sliced eggplant into a colander, sprinkle well with salt, and set aside for at least 30 minutes to allow the salt to draw out excess liquid.
Broil the Slices: Pat eggplant slices dry with a paper towel. Place on a greased or non-stick baking sheet and brush with oil. Broil for approximately 4 minutes or until slices are just browned. Turn slices over and repeat the process for the remaining side.
Brown the Meat: In a sauté pan over medium-high heat, combine onion and ground beef; sauté until meat is browned.
Season and Simmer: Stir in the garlic, oregano, basil, cinnamon, salt, and pepper. Add the tomato sauce, remove from heat, and let it cool.
Assemble the Casserole: Preheat oven to 350 degrees. Layer the broiled eggplant slices in a 9 x 13-inch greased baking dish. Place large tablespoons of the beef mixture on top of the eggplant slices.
Bake with Cheese: Place slices of mozzarella cheese over the top to completely cover the beef layer. Sprinkle with Parmesan cheese and bake for 30 minutes.
Final Garnish: Sprinkle with additional Parmesan cheese just prior to serving.