Baked Eggplant Alla Romana

Baked Eggplant Alla Romana

2
Elizabeth 0

"This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up."
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Ingredients

1 h 10 m servings 678 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 678 kcal
  • 34%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1030 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
  3. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
  4. Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  5. Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
  6. Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  7. Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

Reviews

2

My husband doesn't like eggplant but he really loved this dish! Instead of using jarred spaghetti sauce I used a a can of stewed whole tomatoes, smashing the tomatoes up with a fork. I also used...

This has great flavor! Note: I did not mention eggplant when serving this - everyone loved it. I used a 9 x 6" baking dish, which made it a little thicker than probably intended - it worked...