Past Recipes
Eggplant Parmesan

Eggplant Parmesan with Beef, Ricotta, and Spinach

See upcoming menus

Get weekly recipes and ingredients delivered.

Recipe Details


With its layer upon layer of warmth and cheesy goodness, Italian eggplant parm should be its own food category. Here, it gets a hearty update with beef, organically sourced spinach, and creamy ricotta. Think heaps of pan-fried eggplant, a rich meaty tomato sauce, mozzarella, and pecorino cheese. This dinner will have you happily dreaming of Italy.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Suzanne

    By Chef Suzanne

    Nutritional info

    Ingredients & Equipment

    What we send

    • eggplants
    • Onion Yellow Medium Local
      Onion Yellow Medium Local
    • Spinach Baby Organic
      2 ounces
      Spinach Baby Organic
    • ground beef
      12 ounces
      ground beef
    • crushed tomatoes
      1 can
      crushed tomatoes
    • flour
      1/4 cup
    • ricotta cheese
      1/2 cup
      ricotta cheese
    • grated pecorino cheese
      1/4 cup
      grated pecorino cheese
    • shredded mozzarella cheese
      1/3 cup
      shredded mozzarella cheese
    • dried oregano
      1/4 teaspoon
      dried oregano
    • dried majoram
      1/4 teaspoon
      dried majoram
    • dried thyme
      1/4 teaspoon
      dried thyme
    • dried basil
      1/4 teaspoon
      dried basil

    What You’ll Need

    • 12" large pan
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425°F. Rinse eggplants and cut crosswise into ¼-inch slices. Place in a colander set over a large bowl or sink and toss with ¼ teaspoon kosher salt. Set aside to drain for 5-10 minutes. Meanwhile, peel onion and cut into small dice. Rinse spinach. Pat beef dry with paper towel.
    2. Brown Beef

      Brown Beef

      Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and cook until softening, 3-5 minutes. Add spice mix and beef. Season with ¼ teaspoon kosher salt and pepper as desired. Cook, stirring, until browned, 4-5 minutes more.
    3. Make Sauce

      Make Sauce

      Reduce heat under pan with beef to medium, add crushed tomatoes, and cook, stirring occasionally, until flavors are melded, 1-2 minutes. Remove pan from heat. Stir in spinach to wilt. Taste and add more salt and pepper as needed. Transfer to a bowl and set aside.
    4. Fry Eggplants

      Fry Eggplants

      Pat eggplants dry with paper towel and transfer to medium bowl. Add flour, season with pepper, and toss to coat. Wipe pan from sauce clean and add 2 tablespoons olive oil over medium-high heat. When oil is shimmering, add eggplants in a single layer and fry, working in batches and adding more oil as necessary, until golden and tender, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
    5. Assemble Eggplant Parmesan

      Assemble Eggplant Parmesan

      While eggplant fries, stir together ricotta and pecorino in a medium bowl. Spoon ⅓ of sauce into tin, reshaping if bent. Add ½ of eggplant, then ½ of ricotta mixture. Repeat with another ⅓ of sauce, remaining eggplant, and remaining ricotta mixture. Top with remaining sauce. Sprinkle over mozzarella.
    6. Bake Eggplant Parmesan

      Bake Eggplant Parmesan

      Place eggplant Parmesan on a baking sheet, transfer to oven, and bake until cheese is melted and sauce is bubbling, 7-8 minutes. Enjoy your meal family-style if you like.

    What is Plated?

    • 1. Pick chef-designed recipes.

      1. Pick chef-designed recipes.

      Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

    • 2. Get your customized box.

      2. Get your customized box.

      Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

    • 3. Enjoy your perfect dinner.

      3. Enjoy your perfect dinner.

      Experience quality time—in the kitchen and at the table—with the people that matter most.