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Categories:
eggplant ground beef yellow onion red bell pepper garlic kosher salt black pepper red pepper marinara sauce whole milk eggs Mozzarella cheese Mozzarella thyme
Viewed: 17 - Published at: 7 years agoIngredients
- 1 large eggplant (about 1 to 1 1/2 lb.)
- 12 ounces ground beef chuck
- 1 cup chopped yellow onion (from 1 onion)
- 1/2 chopped red bell pepper (from 1 bell pepper)
- 1 tablespoon finely chopped garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 (24-oz.) jar marinara sauce
- 2 cups whole-milk ricotta cheese
- 2 large eggs, beaten
- 16 ounces pre-shredded mozzarella cheese
- 7 ounces fresh mozzarella, torn into small pieces
- 2 teaspoons chopped fresh thyme leaves
Method
- Heat a large skillet over medium-high. Add beef to skillet; cook, stirring occasionally to break up chunks, until well browned, 7 to 8 minutes. Add onion, bell pepper, garlic, salt, black pepper, and crushed red pepper; cook, stirring occasionally, until tender, about 4 minutes. Stir in marinara. Reduce heat to medium; cook, stirring occasionally for 10 minutes. Remove from heat.
- Stir together ricotta and eggs in a small bowl.
