Ingredients
Eggplant
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642584/itemsImages/595b04e5-740a-4648-b947-12b6eca22e87-945600.webp)
2 kg asian eggplant
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642585/itemsImages/12820642-5437-4a9f-b2f3-24508f59b4eb-901323.webp)
300 gram fresh mozzarella
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642586/itemsImages/36a4bfb2-5694-4542-8ddd-5ea947376737-65453.webp)
160 gram parmigiano reggiano
ragu
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642586/itemsImages/eb9c9549-ac3d-4aac-b543-2948a35eefe5-723069.webp)
to taste fresh basil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642587/itemsImages/a4f70a0e-6726-4e38-9e16-87b3522ea779-83070.webp)
as needed Neutral oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642588/itemsImages/94bd635c-3cd0-40b9-9251-6f89f28bead8-948387.webp)
6 quart cold water
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642589/itemsImages/5568ac2c-3d10-4582-a1ab-352352a71ee9-819603.webp)
4 tbsp salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642589/itemsImages/aaf3d47c-f1e9-49a0-914d-84fa2d7e4dfc-567320.webp)
3 cup warm water
Ragu
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642598/itemsImages/3a4a9354-163a-4eb7-a2ac-46b8df2155d6-191096.webp)
1 ½ lb chuck roast
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642598/itemsImages/81d62e98-d2aa-4d6c-aff8-c215244c0c33-431050.webp)
5 italian sausage
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642599/itemsImages/f7bf782c-d9e1-4980-9252-e5ab6c1d7755-657214.webp)
150 gram tomato paste
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642600/itemsImages/785da396-4511-473f-bc50-a42014fb7e0e-894631.webp)
3 kg tomato puree
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642600/itemsImages/68a28e5b-1273-4529-bbd3-579393e96fed-685839.webp)
250 gram white wine
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642601/itemsImages/7bfe55cb-3b1c-491d-8201-ec657f76eee5-627285.webp)
2 onion, large thin sliced
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642601/itemsImages/4684d35b-5966-4c7f-920c-d389e5fb3795-493950.webp)
handful fresh basil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642602/itemsImages/a63c0c35-4646-44d5-8fb1-d4a4d1102727-806019.webp)
½ cup olive oil
Directions
Eggplant
Step 1
Make the ragu.
Step 2
Make salt brine for eggplant. 6 quarts of cold water, 4 tbsp of salt, 3 cups of warm water. Dissolve the salt in the warm water, then add to the cold water.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642590/itemsImages/2eea98c2-54ed-4e58-b67b-dfb59049af6b-115310.webp)
4 tbsp salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642591/itemsImages/bb66f36d-32ed-4242-bbbc-07e6c033e2a4-761323.webp)
6 quart cold water
Step 3
Slice eggplant thin, and plunge in salt solution. Let sit one hour, it’ll remove any bitterness, change texture, and remove brown color.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642592/itemsImages/490a08e8-566b-47f5-b4f0-7dedca840557-339002.webp)
2 kg asian eggplant
Step 4
Get your oil to 140F. You’re gonna fry 2 minutes a side. Should be light golden brown. Transfer eggplants to paper towels to remove excess oil.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642592/itemsImages/371102d2-ea53-4292-ae55-725280fa019f-504238.webp)
as needed Neutral oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642593/itemsImages/16042a2e-de6d-474f-b1a3-8fcdf829f867-256003.webp)
2 kg asian eggplant
Step 5
I used a half hotel pan, which has dimensions of 12”x10”. You can use a casserole dish. Add a thin layer of ragu on the bottom, followed by eggplant. Then scatter basil, mozzarella, and parm. Repeat this order, about 5 layers. The final layer, put a thicker layer of marinara on top to cover, followed by the rest of ingredients.
ragu
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642594/itemsImages/936e1dee-0f0b-4a4a-8ff6-3f5932d06959-103408.webp)
2 kg asian eggplant
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642594/itemsImages/ed4e5e08-7ac2-4727-96a5-bceb5df41d59-191114.webp)
300 gram fresh mozzarella
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642595/itemsImages/1b99efa2-64c7-4843-8f19-431066b34840-822490.webp)
to taste fresh basil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642597/itemsImages/00f5dc7f-7828-41cb-ab10-d60f29dc2336-457529.webp)
160 gram parmigiano reggiano
Step 6
Bake at 266 Fahrenheit 40 mins. After, broil the cheese on top. Rest 10-15 mins and serve. Enjoy!
Ragu
Step 1
In a large pot, add oil and get smoking hot. Add your meat and sear until brown on all sides. Remove
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642603/itemsImages/43f505e8-67e7-469c-b7f0-450e6e85fe25-603628.webp)
½ cup olive oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642603/itemsImages/a3fc8a40-0bfe-4e5d-8210-c5629882fc81-494971.webp)
1 ½ lb chuck roast
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642604/itemsImages/bd7dd995-2ef3-4802-b866-e0bae5d03332-225545.webp)
5 italian sausage
Step 2
In the same pot, add your onions and sweat until translucent. Add the tomato paste, and cook about 2 mins. Add your wine, and reduce 80% volume.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642605/itemsImages/da5a4ab8-6eb0-4063-b549-47d67c473cb1-827465.webp)
2 onion, large thin sliced
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642606/itemsImages/93249574-dc73-45f7-86fd-dfcc1f47d269-365421.webp)
150 gram tomato paste
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642607/itemsImages/2e9f14d3-7fc6-44af-98a6-cd631f5f44d2-532587.webp)
250 gram white wine
Step 3
Add the meats back in and the tomato purée. Add a handful of basil and simmer for 4 hours on the lowest heat, mixing often and scraping the bottom.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642607/itemsImages/306ba58c-069b-44d3-8fb9-49ac8777e77e-45555.webp)
3 kg tomato puree
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642608/itemsImages/50afead3-d9a6-4d85-930a-d3c2f78d5f8b-151754.webp)
1 ½ lb chuck roast
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642608/itemsImages/208b3f27-05d4-4730-9448-74dc45204efe-452988.webp)
5 italian sausage
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642609/itemsImages/9414755c-0c32-4f2a-8bec-4b8c57074e33-376960.webp)
handful fresh basil
Step 4
Remove the meat after 3 hours and reserve. Let fully cool down.