Beef And Eggplant Bake With Polenta Crust Recipe

How to Make Beef And Eggplant Bake With Polenta Crust

1. Place 1 large eggplant (about 1kg) in a colander, sprinkle generously with 2 tsp salt. Let stand for 30 minutes, then rinse and drain thoroughly.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet (medium heat).
3. Add 1 large onion (chopped), 1 red bell pepper (chopped), and 2 cloves garlic (minced). Cook, stirring occasionally, until onion softens (about 5 minutes).
4. Add 500g ground beef. Cook, breaking it up with a spoon, until browned (about 8-10 minutes).
5. Stir in 2 tbsp tomato paste and cook for 2 minutes.
6. Add 1/2 cup red wine (like Cabernet Sauvignon) and cook, stirring, for 5 minutes.
7. Add 1 (700g) can of undrained crushed tomatoes.
8. Bring to a boil, then reduce heat to low.
9. Simmer uncovered, stirring occasionally, for 15 minutes, or until the sauce has thickened slightly.
10. Stir in 1/4 cup chopped fresh basil (reserve the rest for garnish) and 1 tsp dried oregano.
11. Preheat oven to 375°F (190°C).
12. Grill or pan-fry the eggplant slices in olive oil until lightly browned on both sides.
13. In a medium saucepan, combine 2 cups beef broth and 1 cup milk.
14. Bring to a boil.
15. Gradually whisk in 2 cups polenta (coarse ground cornmeal), stirring constantly to prevent lumps.
16. Reduce heat to low and simmer for 10 minutes, or until the polenta is thick and creamy, stirring frequently.
17. In a 3-quart baking dish, layer half of the eggplant, then half of the beef mixture. Repeat layers.
18. Top with remaining basil and spread the polenta evenly over the top.
19. Sprinkle with 1/2 cup grated Parmesan cheese.
20. Bake uncovered in the preheated oven for 20-25 minutes, or until the top is lightly browned and bubbly.
21. Let stand for 10 minutes before serving. Serve with a fresh green salad.