Beefy Melanzane Parmigiana Recipe

Preheat the oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute.

Add the ground beef to the skillet and cook until browned. Drain any excess fat.

Stir in the dried basil, dried oregano, salt, and black pepper into the cooked ground beef. Set aside.

In a separate non-stick skillet, heat a small amount of olive oil over medium heat. Cook the eggplant slices for 2-3 minutes on each side until lightly browned. Remove from heat and set aside.

In a 9×9-inch baking dish, spread a thin layer of marinara sauce on the bottom.

Place a layer of cooked eggplant slices on top of the marinara sauce, followed by a layer of the ground beef mixture. Sprinkle a generous amount of grated parmigiana cheese.

Repeat the layers until all ingredients are used, ending with a layer of marinara sauce and parmigiana cheese on top.

Bake in the preheated oven for 35-40 minutes, or until the cheese is melted and bubbly.

Let the dish cool for a few minutes before serving. Garnish with fresh basil, if desired.