Baked eggplants with meat ragù is a delightful, rich, and tasty main course, perfect for a family dinner or to impress friends.
The oven-baked eggplants filled with meat ragù make them irresistible, and with the addition of parmesan and lots of mozzarella, they become irresistibly gooey.
The ingredients are quite simple, and I especially use this recipe when I want to recycle some previously made ragù that I have left over.
Before proceeding with the recipe for baked eggplants with meat ragù, I’ll leave you with some other ideas that might inspire you.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 eggplant
- 8.8 oz meat ragù
- 1.8 oz parmesan
- 7 oz pizza mozzarella
Steps
To prepare your eggplants with meat ragù, first wash the eggplants under running water and trim them. Cut into slices about a half inch thick.
In a baking sheet lined with parchment paper, add a drizzle of oil, pass the eggplant slices through the oil on both sides, place on the baking sheet, add a little salt, and bake at 400°F for about 15 minutes, until lightly golden.
When the eggplants are ready, it’s time to assemble the towers.
Eggplant, a generous spoonful of meat ragù that should be thick and not too liquid, a handful of pizza mozzarella and parmesan, repeat with the second layer.
Eggplant, ragù, mozzarella, and parmesan.
Bake the eggplants with meat ragù at 400°F for about 20-25 minutes or in an air fryer for 15 minutes at 400°F until a delicious crust forms.
They will be delicious and super gooey!
See you next time from Sapore di Arianna!
Storage
You can keep your eggplants with ragù in the fridge for up to 3 days. Store them in an airtight container or cover the baking sheet with plastic wrap or foil. Let them cool completely before putting them in the fridge.
You can also freeze them and store them for about 2 months.
Possible Variations
With bechamel
Add a thin layer of bechamel between the eggplants and the ragù.
Result: creamier and similar to a white lasagna.
With white ragù
Use ground meat without tomato, deglazed with white wine and flavored with sage or rosemary.
More delicate and fragrant, also great with cheeses like provolone or grana.
Vegetarian
Replace the meat ragù with:
Lentils cooked with tomato and herbs
Textured soy (hydrated and seasoned)
Mushrooms chopped and sautéed
Keep parmesan and mozzarella or use vegan cheeses if preferred.