2 large eggplants
Extra virgin olive oil to taste
Salt and black pepper to taste
1 medium red onion
500 g lean ground beef
300 g tomato puree
1 clove garlic
Chopped fresh parsley
150 g light galbanino (or light grated mozzarella)
50 g grated Parmesan cheese
100 ml water
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Preparation
Prepare the eggplant:
Wash it and cut it into slices about 1 cm thick. Arrange them on a baking sheet, drizzle with a little oil, and season with salt and pepper. Bake at 200°C for 25 minutes, until tender and lightly browned.
Prepare the light ragù:
Finely slice the onion and sauté it in a little extra virgin olive oil. Add the chopped garlic and lean ground beef, browning well. Add the tomato paste, water, salt, pepper, and a little chopped parsley. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
Enrich the dressing
At the end of cooking, add 50g of grated Parmesan cheese to the ragù, which will become even creamier and more flavorful.
Assembling the eggplant flan:
In a baking dish, alternate layers of cooked eggplant and meat sauce. Continue until all the ingredients are used up.
Cover with cheese.
Sprinkle with lightly grated mozzarella, the remaining Parmesan cheese, and a little fresh parsley. Drizzle with extra virgin olive oil.
Final cooking
Bake again at 200°C for 20 minutes, until the surface is golden brown and stringy.
Resting and serving
Let the flan rest for 10 minutes before cutting and serving: it will be more compact and even more flavorful.
A complete dish, rich in protein thanks to the lean meat, the fiber from the eggplant, and the creaminess of the cheese. Lighter than classic parmigiana, it’s delicious and has no regrets!
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