This Eggplant and Zucchini Bake with Mince is pure weeknight comfort: tender roasted vegetables, a rich tomato and meat sauce, and a bubbling golden mozzarella top. It is hearty enough for dinner, yet light enough to enjoy with a simple green salad. If you love baked eggplant dishes, you will also enjoy the Fan-Baked Eggplant with Cheese and Tomatoes and the Stuffed Eggplant Boats with Chicken.
Ingredients
- 2 zucchini
- 2 eggplants
- 500 g (1.1 lb) ground meat
- 1 onion
- 3 garlic cloves
- 500 g (about 2 cups) canned tomatoes
- 250 g (9 oz) mozzarella
- Salt, pepper, thyme, oregano
Instructions
- Slice the eggplants and zucchini, salt, and rest 15 minutes. Pat dry and sear in a little oil — eggplants are best with almost no oil since they soak it up instantly.
- Saute the onion, add the minced garlic and meat, and brown. Add the tomatoes and spices; simmer on low 15-20 minutes.
- Oil a baking dish and layer vegetables, meat, and cheese several times. Top generously with cheese, cover with foil, and bake at 180 C (350 F) for 25 minutes, then uncovered until golden.
Tips
- Salting and resting the vegetables draws out moisture, so the bake stays rich rather than watery.
- Let the bake rest for 10 minutes before slicing so the layers hold together beautifully.
- For more Italian-inspired ideas, browse Allrecipes, and for a similar cozy bake try the Italian-Style Chicken and Eggplant Bake.
Nutrition: per 100 g: 150 kcal, protein 10 g, fat 9 g, carbs 12 g.