This is a hearty, savoury dish with ground beef and eggplant.
Melanzane Pizzaiola
Serves 4
Ingredients
1 large eggplant
1 tbsp all-purpose flour
1 tbsp olive oil
1 tbsp butter
Sliver of garlic
1 lb ground beef
¼ cup diced onion, lightly sautéed
Pinch of fennel seed
Handful fresh basil and mint
1 large tomato, sliced
2 pieces bocconcini cheese, sliced
1 whole red pepper, roasted and peeled
1 cup favourite tomato sauce
1 cup grated parmesan cheese
Salt and pepper to taste
Method
Slice the eggplant into ¼ inch thick slices, and lightly sprinkle with salt. Allow the bitter juices to drain, and pat dry. Dust with all-purpose flour, season with fresh ground pepper, and pan fry in a splash of olive oil, butter, and a sliver or two of garlic. Remove, and allow to cool on a rack.
Next, place the ground beef in a mixing bowl, season with salt and pepper, and mix with lightly sautéed diced onion, salt and pepper, a pinch of fennel seed, and mint. Form into small patties, approximately ½ inch thick and just large enough to fit on top of the eggplant slices. Pan-fry lightly on both sides in the same pan you used for the eggplant. In a medium-sized casserole dish, place 4 slices of eggplant. Top each with the seared beef patty followed by a slice of tomato. Season lightly with salt and pepper, basil, mint, and sliced bocconcini cheese. Next, add the roasted red pepper, one more slice of eggplant, and an additional slice of cheese. Spoon the tomato sauce over and around the eggplant. Sprinkle with parmesan cheese and fresh basil, and bake in a preheated oven at 350° for 35 – 40 minutes. Allow to rest for 5 minutes before serving.
Recipe courtesy Michael Bonacini