Beefy Eggplant Parmesan

By Angelika Hanna


Prep Time: 20 min

Cook Time: 85 min

Total Time: 1 h 45 min

Yield: 4-5 servings

Cuisine: Italian-North American

Author: Angelika Hanna / Zest4Food


  • 1/2 pound lean ground beef
  • 1 medium eggplant, halved lengthwise, cut into 1/4 inch thick half moons
  • Extra virgin cold pressed olive oil
  • Dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Marinara sauce
  • 1 medium cooking onion
  • Fresh basil leaves, chopped
  • Mozzarella cheese, thinly sliced
  • Freshly grated Parmesan cheese


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a frying pan, heat some olive oil; fry the onions until translucent 4-5 min, then add the ground beef, season with salt and pepper, and cook for about 10 min until the meat is broken down and cooked through. Drain the fat.
  3. Place the eggplant in one layer on a baking sheet, and brush both sides with olive oil.
  4. Sprinkle with salt, pepper, and oregano.
  5. Bake for 15 min.
  6. Turn the slices and rotate the baking sheet in the oven.
  7. Bake for another 10 min, until tender.
  8. Leave the oven at 400 degrees Fahrenheit.
  9. In a baking dish, spread some marinara sauce.
  10. Arrange the eggplant on top in one layer.
  11. Place the ground beef/onion mixture on top of the eggplant.
  12. Scatter with some basil.
  13. Place mozzarella slices on top and then sprinkle with Parmesan cheese.
  14. Repeat the process, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
  15. Bake for 45 – 50 minutes, until bubbling and golden brown.
  16. Let sit at room temperature for about 10 min. before serving.



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