Eggplant Parmigiana With Pork Ragu

Amy Massey
by Amy Massey
4 Servings
1 hr 15 min

This dish is a fantastic option if you're looking for great Italian food that isn't heavy on the carbs. If pasta is your thing, you could still serve some alongside this as a side dish and it works perfectly well, but the eggplant is a great alternative and much lower in calories. Traditionally, an eggplant Parmigiana dish would be served as a vegetarian dish, however I decided to make this dish with pork Ragu, so it's a lot like a lasagne but switches out the pasta for the eggplant. Personally I loved it this way, as the Ragu really helped to make it a more filling and satisfying meal when served on its own.

A beautiful low carb, high protein Italian dish to mix up your Italian nights at home!

A Ragu of pork mince and red wine is prepared first.

The Ragu is cooked slowly for maximum flavour before being used in the eggplant parmigiana dish.

The Ragu is complimented by layers of soft baked aubergine (eggplant) instead of traditional pasta in a baked lasagne dish.

The fully assembled eggplant parmigiana is ready to be placed in the oven

Eggplant Parmigiana With Pork Ragu
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients
For the ragu
  • 1 medium onion, peeled and diced
  • 1 tbsp olive oil
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 500g lean pork mince
  • 3 tbsps tomato puree
  • 2 tsps dried oregano
  • 1/2 cup red wine or red wine stock
  • 500g passata
For the parmigiana
  • 4 large aubergines (eggplants) sliced 1cm thick vertically.
  • Olive oil spray
  • 2 balls fresh mozzarella
  • Large handful fresh basil leaves, torn
  • 40g grated parmesan
Instructions
For the ragu
Gently heat the olive oil in a frying pan over a medium heat and add the diced onion. Cook for 3-5 minutes or until they are just starting to soften.
Add the celery and carrot and continue to cook for a few minutes.
Add the pork mince and stir fry until browned.
Add the tomato puree and dried oregano cook for 1 minute.
Add the red wine stock and cook until evaporated.
Add the passata, bring to a boil and add salt and pepper to taste.
Simmer gently until thickened, about 20-30 mins.
For the parmigiana
Preheat your oven to 180 degrees celcius.
While the Ragu is cooking, spread the aubergine slices in a single layer on a baking tray and spray with oil and salt.
Bake in the oven for approx 20-25 mins, turning half way through, until browned and set aside.
Slice the mozzarella into approximately 6 pieces per ball.
In a casserole dish, smear some of the ragu on the bottom. This is to stop the aubergine from stocking.
Layer some of the aubergine slices in a single layer, then cover with half of the ragu. Sprinkle a few basil leaves on top, then add a layer of mozzarella.
Repeat with another layer of aubergine, followed by a layer of ragu and then another layer of mozzarella and basil.
Finish with a final layer of aubergine and top with the grated parmesan cheese.
Bake in the oven at 180 degrees celcius for 25-30 mins.
Serve with fresh torn basil leaves on top.
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