Smothered in fresh mozzarella, ricotta and parmesan, Three Cheese Eggplant Italiano is the ultimate comfort dish. With oozing cheese, tasty eggplant and a homemade beef ragu, this layered casserole is an Italian food lover’s dream!
Why We Love It
In this house, we’re all about cheese–and fresh mozzarella is at the top of that list. It is so creamy and delicious! We love it on homemade pizza, in grilled sandwiches and on salads. I swear it makes everything taste better. We simply can’t get enough of it these days!
Enter this Three Cheese Eggplant Italiano. While the name pretty much speaks for itself, here’s what you need to know: it’s loaded with fresh mozzarella cheese, and is layered to perfection with a great beef ragu, ricotta and freshly grated parmesan.
Then there’s the eggplant. While this summer harvest fruit doesn’t have much taste on its own, it definitely accentuates the Italian flavors in this dish. Eggplant pairs so well with the seasoned tomato sauce, beef and cheese, and provides a nice, subtle flavor and texture.
Put that all together and Three Cheese Eggplant Italiano is one heck of a savory dish. Deliciously filling and satisfying, it’s right up there for us with lasagna, ziti and Beef Ragu Italiano. It’s supremely cheesy, pairs wonderfully with a slice of garlic bread and salad, and hits the spot every time.
My family loves the oozing cheese and great taste and I feel good knowing that it’s a one dish meal that’s packed full of protein and flavor.
Hearty, cheesy and oh-so–satisfying, Three Cheese Eggplant Italiano is one delicious dish that any Italian food lover won’t want to miss!
Why You’ll Love It
| Packed full of protein- This recipe is loaded with cheese and lean ground beef Secret almost-super fruit- Eggplant is nutrient rich, and has a decent amount of potassium, Vitamin C and fiber Easy oven bake- After the prep work is out of the way, this bakes in one dish for only 35 minutes in the oven Easy serving- Because it’s a casserole, there’s no need for additional sides, other than a simple slice of bread or salad |
Ingredients for Three Cheese Eggplant Italiano
- 1 medium eggplant (about 1 pound), peeled and cut into half-inch slices
- 1 pound lean ground beef– 85% or above recommended
- 1/2 cup chopped onions
- 1 (15 oz.) can tomato sauce– any variety of plain tomato sauce is fine
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1 cup ricotta cheese
- 8 ounces fresh mozzarella cheese- buy the pre-sliced to save time
- 1/4 cup freshly grated parmesan cheese- buy in a bag or refrigerated cannister to also save time
How to make Three Cheese Eggplant Italiano
You’ll want to gather the following equipment:
- vegetable peeler
- chef’s knife
- cutting board
- large pot
- colander
- skillet
- small mixing bowl
- measuring cups
- measuring spoons
- 13×9 casserole dish, lightly greased
- foil
Getting Started
Prep:
- Preheat oven to 425 degrees
- Peel eggplant and cut into half-inch slices
- Chop onion
In a large pot, cook peeled eggplant slices in boiling, salted water for five minutes only. Drain thoroughly in colander and set aside.
Brown beef with onions in skillet; drain fat.
In a small mixing bowl, combine tomato sauce with Italian seasoning, salt, garlic powder and ground pepper. Add the sauce to the skillet and stir. Then spoon half of the meat mixture into the bottom of a prepared 13×9 dish.
Place half of the eggplant slices over meat. Then spoon half of the ricotta cheese over eggplant; top with half of the mozzarella slices.
Repeat layers, ending with the mozzarella. Sprinkle parmesan cheese over all.
Cover tightly with foil. Bake in a preheated 425 degree oven for 20 minutes. Remove foil and bake and additional 10-15 minutes or until cheese is fully melted and sauce is bubbling.
Let stand 5 minutes and enjoy!
We enjoy Three Cheese Eggplant Italiano with garlic bread and a tossed salad for a complete meal.
Three Cheese Eggplant Italiano Leftovers?
Store in an airtight container and refrigerate. Enjoy within three days.
Reheating Instructions:
- Place in a covered casserole dish. Bake in 350° oven for 20-25 minutes or until heated through.
Three Cheese Eggplant Italiano
Description
This layered Italian dish is super cheesy, flavorful and delicious. A homemade beef ragu is topped with eggplant slices, followed by ricotta and mozzarella. This layer repeats once more and then gets topped with grated parmesan. Baked in 35 minutes, this is one delish dish you don't want to miss!
Three Cheese Eggplant Italiano
How to Make Three Cheese Eggplant Italiano:
-
Before starting:
Preheat oven to 425 degrees
Peel eggplant and cut into half-inch slices
Chop onion
-
In a large pot, cook peeled eggplant slices in boiling, salted water for five minutes only. Drain thoroughly in colander and set aside.
-
Brown beef with onions in skillet; drain fat.
-
In a small mixing bowl, combine tomato sauce with Italian seasoning, salt, garlic powder and ground pepper. Add the sauce to the skillet and stir. Then spoon half of the meat mixture into the bottom of a prepared 13x9 dish.
-
Place half of the eggplant slices over meat. Then spoon half of the ricotta cheese over eggplant; top with half of the mozzarella slices.
-
Repeat layers, ending with the mozzarella. Sprinkle parmesan cheese over all.
-
Cover tightly with foil. Bake in a preheated 425 degree oven for 20 minutes. Remove foil and bake and additional 10-15 minutes or until cheese is fully melted and sauce is bubbling. Let stand 5 minutes and enjoy.
-
Store leftovers in an airtight container and refrigerate. Enjoy within three days.
-
Reheat leftovers in a covered dish at 350 degrees for 20-25 minutes.
Note
I always use 85% or above ground beef for this recipe.
If you don't have Italian seasoning, you may use oregano instead.
Avoid using powdered parmesan cheese that's sold on a shelf. Freshly grated tastes so much better.
