Beefy melanzane parmigiana

Beefy melanzane parmigiana

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(8 ratings)

Prep: 20 mins Cook: 1 hr, 50 mins

Easy

Serves 6
Try a meaty take on the traditional Italian aubergine bake by adding rich beef ragu. Top with mascarpone, mozzarella and Parmesan cheese

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal787
  • fat58g
  • saturates31g
  • carbs18g
  • sugars17g
  • fibre14g
  • protein45g
  • salt1.5g
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Ingredients

  • 2 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 800g beef mince
  • 3 garlic clove, crushed
  • 3 thyme sprig
  • 3 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 bay leaf
  • 2 x 400g cans chopped tomato
  • glass of red wine
  • 1 beef stock cube
  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 5 aubergine, sliced lengthways into 5mm slices
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 x 125g balls mozzarella, torn into small chunks
  • 50g Parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 250g tub mascarpone

Method

  1. Heat the oil in a large frying pan or flameproof casserole dish. Add the mince and brown over a high heat, breaking up with a wooden spoon as you go. (You may need to do this in batches.) Once well browned, tip onto a plate.

  2. Add the remaining oil, the garlic and herbs to the pan and gently cook for 1 min. Tip in the tomatoes and red wine, and bring to a simmer, stirring up any meaty bits stuck to the bottom of the pan. Return the mince to the pan, crumble in the stock cube, and add sugar and seasoning. Gently simmer for at least 1 hr, stirring occasionally, splashing in more water to keep it saucy if you need to. If you have time to simmer for longer, go for it – the longer the better. Fish out the herb stalks and bay leaves.

  3. Meanwhile, heat a griddle or frying pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.

  4. Heat oven to 180C/160C fan/gas 4. Set aside some of each cheese to go on the top. In a large baking dish spread a spoonful of mince sauce over the base then top with a layer of aubergines and season well. Spoon over some more mince sauce, then scatter over some mozzarella, Parmesan and blobs of mascarpone. Add another layer of aubergines and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30-40 mins until the top is crisp and golden and mince bubbling.

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Comments (6)

Scubalu's picture

Love this! Making it for the third time tonight! Like adding a little extra marscspone

catie74's picture

This is the perfect recipe to silence the kids. Proper family comfort food. I just serve it with a big bowl of green salad and everyone tucks in

Scubalu's picture

Made this today and really enjoyed it! Was really easy to make and super tasty! Enjoyed it with Garlic Bread

AshleyP's picture
5

Made this tonight never heard of it or had it. And it was yum. So simple to cook, loved the cheeses made it have a creamy taste. Served it with a little pasta and baguette. Def going on our favourite list

cyberchezza's picture
3.75

Loved this. Made it for dinner with friends & glad I did, as it made loads! Only had enough aubergine for one layer, so added a layer of sliced par-boiled & oiled potato, before sprinkling the remaining cheese on top, which crisped up perfectly. Think this helped make it a more substantial all-round dish. Served with green salad & warm, crusty bread.

jennypugh's picture

Everyone loved this, really tasty and filling. Makes loads though!

Questions (3)

F4p's picture

What can I use instead of wine?

AshleyP's picture
5

I didn't read method properly and had disolved my beef stock but thought what the heck and threw it in rather than using another to crumble and it was find. So maybe dissolve the beef cube rather than use wine?!?!?

goodfoodteam's picture

Hi there, just use a splash more stock instead of the wine, thanks.

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