Pork · Everyday cooking

Pork & Eggplant Oven Bake

Roasted eggplant layered with a thick pork tomato sauce and a bubbling mozzarella top.

By CarbPortion · AI-assisted recipe

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Prep: 20 min
Cook & rest: 50 min
Total: 70 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground porkRaw, generic ground pork550 g
Eggplantsliced into 1 cm rounds600 g
Canned tomatoesIn tomato juice, no added salt400 g
Mozzarellagrated140 g
Olive oilSalad or cooking oil25 g
Oniondiced80 g
Garlicminced10 g
OreganoDried2 g
SaltTable salt3 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 400°F (200°C). Arrange the eggplant on lined trays, brush with two-thirds of the oil and half the salt, then roast for 20–25 minutes until soft.
Heat the remaining oil in a skillet. Cook the onion for 4 minutes, add the pork and brown thoroughly, breaking up the meat, until it reaches 160°F (71°C).
Add the garlic, tomatoes, oregano, pepper and remaining salt. Simmer for 10 minutes until thick enough to mound on a spoon.
Layer the eggplant and pork sauce in a roughly 20 cm square baking dish. Finish with mozzarella and bake for 20–25 minutes, until the center reaches 165°F (74°C).
Rest for 5 minutes before cutting into 4 servings. Spoon any juices back over the portions.

Kitchen notes

The baking dish size is for the original batch. Use extra dishes when increasing the servings.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 16.4 g
Fiber: 7.1 g
Carbs − fiber: 9.3 g
Protein: 33.5 g
Fat: 44.6 g
Energy: 595 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Pork & Eggplant Oven Bake

For 4 servings

Meat & poultry

Ground porkRaw, generic ground pork550 g

Vegetables

EggplantRaw600 g
GarlicRaw10 g
OnionRaw80 g

Eggs & dairy

MozzarellaWhole milk, low moisture140 g

Oils & fats

Olive oilSalad or cooking oil25 g

Herbs & spices

Black pepperDried, ground1 g
OreganoDried2 g
SaltTable salt3 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt400 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/pork-eggplant-oven-bake/

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