Contents of your meal kit:
ground beef
eggplant
broccoli
ragu base
crushed tomatoes
chili flakes
walnuts
mozzarella
pecorino
Cookware needed: 2 baking sheets, 1 medium or large oven-safe nonstick skillet (see note), mixing bowl
Finishing steps:
- Preheat oven to 425. Slice eggplant crosswise into 1/3-inch slices. Arrange in a single layer on a baking sheet lined with parchment paper or foil, and season with salt & pepper. On a second baking sheet, toss broccoli with olive oil, salt & pepper. Place both baking sheets in the oven and set a timer for 10 minutes.
- Meanwhile, heat a small amount of oil in an oven-safe nonstick skillet over med-high heat. When oil is hot add ground beef, ragu base, and season with salt & pepper and cook, stirring occasionally, about 5 minutes or until beef is cooked through. Add tomatoes and a pinch of chili flakes. Reduce heat, and simmer 3-5 minutes. Season to taste, and transfer to a bowl.
- After the broccoli and eggplant have been in the oven for 10 minutes, check and see if they are close to done. If eggplant is tender, remove from oven. Continue cooking broccoli until it starts to get crispy around the edges, then sprinkle chopped walnuts directly over the broccoli and bake an additional 2 minutes or until nuts are toasted.
- Layer half of the eggplant slices into the bottom of the skillet you just used. Top with half of the meat sauce, and half of the mozzarella and pecorino cheeses. Repeat layers, finishing with the pecorino cheese.
- Slide the skillet into the oven and bake 5 minutes or until cheese is melted.
Notes: Most skillets are oven-safe for a short period of time, if you aren’t sure about yours, you can always use a baking dish when you get to step 5.