Rich Beefy Eggplant Parmesan

Step 1: Brown the Mince

1. Heat the Oil: In a large frying pan or flameproof casserole dish, add 2 tablespoons of olive oil. Heat over medium-high heat until shimmering.
2. Add the Mince: Carefully add 800g of beef mince to the pan.
3. Brown the Meat: Use a wooden spoon to break up the mince. Cook until browned all over, about 5-7 minutes. (If your pan is small, you may need to do this in batches.)
4. Remove from Heat: Once browned, transfer the mince to a plate and set aside.

Step 2: Prepare the Sauce

1. Add Remaining Ingredients: In the same pan, add more olive oil if needed. Toss in 3 crushed garlic cloves, 3 sprigs of thyme, 3 sprigs of rosemary, and 3 bay leaves. Cook gently for 1 minute until fragrant.
2. Incorporate Tomatoes and Wine: Pour in 2 cans of chopped tomatoes and a glass of red wine. Stir well, scraping up any bits stuck to the bottom of the pan.
3. Return the Mince: Add the browned mince back to the pan. Crumble in 1 beef stock cube, add 1 tablespoon of sugar, and season with salt and pepper.
4. Simmer the Sauce: Bring to a gentle simmer. Cook for at least 1 hour, stirring occasionally. If the sauce gets too thick, splash in a bit of water to keep it saucy. For best results, simmer longer if you can! After cooking, remove the herb stalks and bay leaves.

Step 3: Prepare the Aubergines

1. Heat a Griddle Pan: While the sauce simmers, heat a griddle or frying pan over medium heat.
2. Brush the Aubergines: Slice 5 aubergines lengthways into 5mm slices. Brush both sides of each slice with olive oil.
3. Griddle the Slices: Cook the aubergine slices in batches. Aim for them to become softened and slightly charred, about 3-4 minutes on each side. Don’t rush; keep the heat moderate to avoid burning.
4. Set Aside: Remove the cooked slices to a plate as you go.

Step 4: Assemble the Dish

1. Preheat Oven: Heat your oven to 180°C/160°C fan/gas 4.
2. Layer the Ingredients: In a large baking dish, start by spreading a spoonful of the beef sauce on the base.
3. Add Aubergines: Place a layer of the griddled aubergines on top and season well.
4. More Sauce and Cheese: Spoon over some more beef sauce, then scatter chunks of mozzarella, grated Parmesan, and dollops of mascarpone.
5. Repeat Layers: Continue layering with more aubergines, seasoning, sauce, and cheeses until all ingredients are used, finishing with a layer of beef sauce on top.
6. Top with Reserved Cheese: Sprinkle the reserved cheese you set aside earlier on top.

Step 5: Bake the Dish

1. Bake: Place the assembled dish in the preheated oven and bake for 30-40 minutes, or until the top is crispy and golden, and the sauce is bubbling.
2. Serve: Once cooked, let it cool for a few minutes before serving. Enjoy your delicious Rich Beefy Eggplant Parmesan!