Roasted Eggplant with Meat Sauce

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Garlic(6g)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  2 Eggplant(916g)
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  0.5 lbs 80/20 Ground Beef
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  1 Yellow Onion(110g)
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  2 tbsp Butter
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  28 oz Tomato, Canned, Crushed
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  0.5 tsp Italian seasoning
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  Freshly cracked pepper ($0.03)
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  0.5 tsp 1/2 tsp salt (or to taste) ($0.02)
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced fresh garlic, Italian seasoning, and salt until combined.
2. 2Slice each eggplant in half lengthwise, then use a paring knife to score a crosshatch pattern into the flesh without piercing the skin. Drizzle the seasoned olive oil over the cut surfaces and smear it evenly with the back of a spoon. Place the eggplant halves cut-side down on a non-stick-sprayed baking sheet and roast at 400°F for about 60 minutes, until the skins appear wrinkly and the flesh is deflated.
3. 3While the eggplant roasts, heat the olive oil in a sauce pot over medium-high heat. Add the ground beef and cook 8–10 minutes, breaking it apart with a spoon, until no longer pink and browned throughout. If excess fat remains, drain it from the pot.
4. 4Dice the onion and add it to the beef along with the salted butter. Sauté over medium heat for 4–6 minutes, stirring occasionally, until the onions are soft and translucent.
5. 5Stir in the crushed tomatoes, Italian seasoning, and freshly cracked pepper. Bring the sauce to a simmer over medium heat, then reduce to low and simmer for at least 30 minutes until the eggplant finish roasting, stirring occasionally. Taste and add salt as needed (about ½ tsp).
6. 6Carefully flip the roasted eggplant halves with a spatula onto serving plates or a large platter. Top each half with a generous ladle of meat sauce and dust with grated Parmesan.
7. 7Divide evenly into 4 airtight containers while hot, or serve immediately.