No-fry eggplant dish

Ingredients:

2 eggplants – The star of the dish, providing a meaty texture.

Olive oil – For roasting and sautéing, adding a fruity depth.

Salt and pepper – Essential seasonings to enhance the natural flavors.

Sweet paprika – Adds a mild, sweet flavor with vibrant color.

Oregano – Brings in a hint of earthy, herbal notes.

1 onion, chopped – For sweetness and aroma.

2 bell peppers, chopped – Adds crunch and sweetness.

2 cloves of garlic – Infuses the dish with a pungent flavor.

0.7 lb of minced meat – Provides hearty protein to the dish.

Cumin, Ginger, Coriander – A blend of spices that adds warmth and complexity.

Parsley, chopped – For freshness and color.

8.8 oz of tomato puree – Creates a rich, tangy sauce.

2/3 cup of water – Adjusts the sauce consistency.

5.3 oz of mozzarella – Adds creamy, melty goodness.

Parmesan – For a salty, umami finish.

Instructions:

Prep the Eggplants:

Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet, brush both sides with olive oil, and season with salt, pepper, sweet paprika, and oregano.

Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until tender and slightly golden.

Prepare the Filling:

While the eggplants are baking, heat a splash of olive oil in a pan over medium heat. Sauté the onion, bell peppers, and garlic until soft.

Add the minced meat, breaking it apart with a spoon. Season with cumin, ginger, coriander, salt, and pepper. Cook until the meat is browned.

Stir in the tomato puree and water. Let the mixture simmer for about 10 minutes, until it thickens slightly. Fold in the chopped parsley.

Assemble the Dish:

In a baking dish, lay half of the roasted eggplant slices. Cover with the meat sauce, then layer the remaining eggplant slices on top.

Sprinkle mozzarella and grated Parmesan cheese over the top layer of eggplants.

Bake:

Place the assembled dish back into the oven. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden.

Serve:

Let the dish cool slightly before serving. This eggplant bake is delicious on its own or paired with a side of crusty bread or a light salad.