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Eggplant with Bolognese Sauce

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Ingredients
  

For the Eggplant:

  • 2 medium eggplants; about 1-¼ pounds each), cut into ⅓-inch rounds (12 to 14 slices per eggplant)
  • 2 cups panko bread crumbs
  • 1 tsp. dried basil
  • 1 cup milk
  • Salt and pepper, to taste
  • Canola oil or cooking spray (for the baking pan)
  • Parchment paper

For the Bolognese Sauce:

  • 1-½ tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, finely chopped
  • ½-pound ground beef
  • ½-pound ground pork
  • ½ cup dry red wine
  • 2 beef bouillon cubes, crumbled
  • One 28-ounce can crushed tomato
  • 2 tbsp. tomato paste
  • 2 tsp. granulated sugar, if needed
  • 2 tsp. Worcestershire sauce
  • 2 dried bay leaves
  • 2 sprigs fresh thyme or ½ tsp. dried thyme or oregano
  • Salt and pepper, to taste
  • 1-pound spaghetti
  • Parmesan cheese, optional  

For the Stacks:

  • Parmesan cheese
  • Mozzarella cheese slices
  • Fresh basil, slivered, optional

Instructions
 

To prepare the bolognese sauce:

  • In a large pot or deep skillet, over medium high, heat the oil.
  • Add onion and garlic; cook for 3 minutes or until light golden and softened.
  • Turn heat up to high; add beef and pork; cook, breaking it up as your go, until browned.
  • Add the red wine; bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
  • Add remaining ingredients, except salt and pepper; stir, bring to a simmer then turn down to medium so it bubbles gently.
  • Cook, uncovered, for 20 to 30 minutes, adding water if the sauce gets too thick for your taste; stir occasionally.
  • Adjust salt and pepper, to taste, right at the end.

To prepare and bake the eggplant:

  • Pre-heat oven to 375ºF.
  • Lightly oil a baking sheet or jellyroll pan.
  • Using a large plate, add Panko, basil and ½ teaspoon salt; mix to combine.
  • Pour milk into a shallow bowl.
  • Dip each eggplant slice into milk and turn to coat; shake off excess.
  • Press an eggplant slice down into the breadcrumbs; flip and press the other side in to help the crumbs adhere.
  • Arrange breaded eggplant on a lightly oiled baking sheet; repeat with the rest of the slices.
  • Sprinkle eggplant slices with a little salt and a few grinds of fresh pepper.
  • Place in pre-heated oven and bake for 25 minutes; flip slices and bake for another 15 minutes until the eggplant is softened and lightly browned in spots.
  • Remove tray from oven and let eggplant cool for a few minutes so you can handle it; leave oven set at 375ºF.

To assemble the stacks and serve:

  • Line a jellyroll pan with parchment paper.
  • Divide the total number of eggplant slices by 3 and that's how many stacks you'll have; this recipe yields 8 to 9 stacks.
  • Arrange the 8 or 9 largest eggplant rounds on the prepared parchment lined pan.
  • Top each round with two tablespoon of tomato sauce, a teaspoon of parmesan, 1 slice of mozzarella and a sprinkle of slivered basil; don't add basil to the top of the stacks.
  • Repeat with two more layers, using the larger slices for the middle layer and the smaller ones for the top.
  • Place back in the pre-heated oven and bake for 20 minutes.
  • Serve hot; garnish each stack with a sprinkle of slivered basil, if desired.