Inspired by my mother's Italian cooking, this comforting eggplant parmigiana combines charcoal-grilled eggplant, seasoned ground veal, homemade tomato sauce, and melted mozzarella. Grilling the eggplant over charcoal adds a delicate smoky flavor that makes this family-style dish especially delicious. It's a recipe made with love, perfect for gathering around the table.
Ingredients
Ingredients for the Eggplant
- •5 medium eggplants, sliced lengthwise, about ½ inch thick
- •As needed extra-virgin olive oil, for brushing
- •Salt, to taste
- •Pepper, to taste
Ingredients for the Ground Veal
- •A drizzle olive oil, for cooking
- •1 small white onion, finely diced
- •2 cloves garlic, finely minced
- •400 g ground veal, approximately 14 oz
- •1 tbsp dried oregano, generous tablespoon
- •Salt, to taste
- •Pepper, to taste
Ingredients for assembly
- •A drizzle extra-virgin olive oil, for the baking dish
- •795 ml homemade tomato sauce *, approximately 3⅓ cups
- •A few parmesan shavings, optional
- •320 g shredded mozzarella, approximately 11 oz
Preparation
Grill the Eggplant
Wash the eggplants and slice them lengthwise into approximately ½-inch-thick slices.
Lightly brush both sides with olive oil and season with salt and pepper.
Grill over charcoal, turning occasionally, until tender and lightly marked. Avoid burning the slices. The goal is to develop a delicate smoky flavor.Prepare the Ground Veal
Heat a drizzle of olive oil in a large skillet over medium heat.
Add the finely diced onion and minced garlic. Sauté gently for a few minutes.
Add the ground veal, breaking it apart with a wooden spoon. Season with dried oregano, salt, and pepper.
Cook until the veal is thoroughly cooked. Set aside.Assemble the Eggplant Parmigiana
Preheat the oven to 350°F (175°C).
Drizzle a little olive oil into the bottom of a large ovenproof terracotta or baking dish.
Add a layer of homemade tomato sauce and a few Parmesan shavings.
Arrange a first layer of charcoal-grilled eggplant slices, slightly overlapping.
Spread a little more tomato sauce over the eggplant and sprinkle with Parmesan.
Add all the cooked ground veal, spreading it evenly.
Cover with a second layer of grilled eggplant.
Pour the remaining tomato sauce over the top, add a few more Parmesan shavings, and finish with a generous layer of shredded mozzarella.Bake and Broil
Bake at 350°F (175°C) for approximately 25–35 minutes, until the sauce is bubbling and the mozzarella has melted.
For a golden finish, switch the oven to broil for a few minutes, watching carefully to prevent burning.Rest and Serve
Remove from the oven and allow the dish to rest for approximately 10 minutes before serving. This helps the layers settle and makes serving easier.
My little tip
