Roasted Eggplant with Meat Sauce

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning blend
• 1/4 tsp salt
• 2 eggplant
• 1/2 lb. ground beef
• 1 Tbsp olive oil
• 1 small onion
• 2 Tbsp butter
• 28 oz. crushed tomatoes
• Freshly cracked pepper
• 1/2 tsp salt, or to taste
• 2 Tbsp grated Parmesan

Directions

1. Heat the oven to 400ºF. Stir together the olive oil, minced garlic, Italian seasoning, and salt in a small bowl. Cut each eggplant lengthwise into halves, then take a paring knife and make a crosshatch design in the flesh, being careful not to cut through the skin. Spoon the seasoned oil over the cut sides, then spread it evenly with the back of the spoon.
2. Set the eggplant on a baking sheet with the cut sides facing down, then move the pan to the oven. For easier cleanup, coat the baking sheet with non-stick spray first. Roast for about 60 minutes, until the eggplant have collapsed a bit and the skins are puckered.
3. As the eggplant roast, make the meat sauce. Put the ground beef and olive oil in a sauce pot and cook over medium heat until the beef is browned. If the beef is 90% lean or lower, pour off the extra fat.
4. Dice the onion, then add it to the browned beef with the butter. Cook over medium heat until the onion turns soft and translucent. Add the crushed tomatoes, Italian seasoning, and freshly cracked pepper. Stir everything together and bring the sauce to a simmer. When it begins to simmer, reduce the heat to low and continue cooking until the eggplant are done roasting, or for at least 30 minutes. Taste the sauce before serving and season with salt as needed, about 1/2 tsp.
5. Once the eggplant are roasted, use a spatula to gently turn them over, since they will be very tender. Spoon a generous amount of meat sauce over each eggplant half, sprinkle with grated Parmesan, and serve right away.