Step 1

Preheat oven to 385°F.

Step 2

Heat the olive oil in a large skillet. Add the meat, and break it up with a wooden spoon. Cook till there is no more pink.

Step 3

Add the garlic and cook another minute or two. Then, stir in sauce, dried herbs and red chili flakes. Bring it to a low boil, then reduce heat and simmer for 30 minutes. Towards the end, taste and adjust for salt and sugar.

Step 4

Meanwhile, cut eggplants into ½-inch thick vertical slices. Season with salt and pepper on both sides.

Step 5

Heat a thin layer of vegetable oil in a large skillet to about 375°F. Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.

Step 6

Pour a little meaty marinara sauce into a baking dish and spread evenly to cover the bottom of the dish. Add eggplant slices (it’s okay if they overlap) and cover with a cup of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.

Step 7

Bake for 30-40 minutes, loosely covered in foil, until mozzarella is bubbling and golden brown. You can also broil for a few minutes in the end to add some color.

Step 8

Let it cool for 10 minutes, then serve garnished with fresh basil.