I originally wanted to make eggplant lasagna, but then Minseo Kim, the mad food scientist, decided to experiment with something new. Lee insisted it has absolutely nothing to do with lasagna—so I guess I can’t really call it that. 😆 Anyway, I truly enjoyed this meal. Trust me and give it a try!
Baked bean and Eggplant stack
Difficulty: easyServings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
544
kcalProtein
15
gCarbs
31
gFat
40
gIngredients
Lean ground beef (5%)
500 gramBaked beans
1 can (500g)Salt and pepper
1 pinch (to taste)Egg plant
500 gramOlive oil
5 gramPecorino Romano cheese
100 gram
Directions
- Preparation
- Eggplant – Slice into rounds, about 1 cm thick.
- Cheese – Grate and set aside.
- Oven – Preheat to 200°C (390°F).
- Cooking
- Heat a frying pan and cook the ground beef until just done.
- Add the baked beans, season with a little salt and pepper, and stir through. Cook for 2–3 minutes, then set aside.
- In an oven-safe ceramic dish, place a layer of eggplant slices, then spoon over the beef and bean mixture. Repeat the layering twice.
- Finish with a top layer of eggplant. Spray or brush lightly with olive oil.
- Bake for 20 minutes in the preheated oven.
- Remove, sprinkle the grated cheese evenly on top, then bake for another 10 minutes (until golden and bubbly).
- Slice into 4 servings and enjoy! For extra kick, drizzle with Sriracha sauce.
Recipe Video
Notes
- Optional : Dried parsley, Sriracha sauce
- You can replace pecorino cheese with parmesan, or any cheese you like