Photo of Italian-style beef and eggplant parmigiana by WW

Italian-style beef and eggplant parmigiana

8
8
8
SmartPoints® value per serving
Total Time
9 hr
Prep
25 min
Cook
8 hr 35 min
Serves
4
Difficulty
Moderate
Parmigiana is the Italian word used to describe a dish that uses parmesan cheese and this dish uses it in its crispy polenta topping.

Ingredients

Olive oil

1 tbs

Trimmed beef chuck steak

400 g, (Buy 500g), fat trimmed, cut into 3cm pieces

Eggplant

1 large, thickly sliced widthways

Zucchini

2 medium, thickly sliced diagonally

Brown onion

2 medium, thinly sliced

Garlic

2 clove(s), crushed

Canned diced tomatoes

800 g, (2 x 400g cans)

Tomato paste

2 tbs

Fresh oregano

¼ cup(s), coarsely chopped, plus extra whole leaves

Chicken stock cube

1 individual, to make 2 cups (500ml) liquid stock

Instant yellow polenta

85 g

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Heat half the oil in a large non-stick frying pan over high heat. Cook beef, turning, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Transfer to a plate. Cook zucchini, in batches, for 1–2 minutes each side or until golden. Transfer to a plate.
  3. Cook onion in same pan over medium heat, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add tomatoes and tomato paste and bring to the boil. Remove from heat. Season with salt and pepper. Stir in chopped oregano.
  4. Place half the beef in the base of a 4.5 litre (18-cup) slow cooker. Pour over half the tomato mixture. Top with half the eggplant and half the zucchini. Continue layering with remaining beef, eggplant and zucchini. Pour over remaining tomato mixture. Cook, covered, on low for 8 hours (or high for 4 hours). Carefully transfer beef mixture into a 2.5 litre (10-cup) capacity ovenproof dish.
  5. Preheat grill on high. Bring liquid stock to the boil in a medium saucepan over high heat. Reduce heat to medium-low and stir in polenta in a thin, steady stream. Cook, stirring constantly, for 5–7 minutes or until polenta boils and thickens. Remove from heat. Stir in half the parmesan. Season with salt and pepper. Pour hot polenta evenly over beef mixture. Sprinkle with remaining parmesan.
  6. Grill parmigiana for 5 minutes or until golden. Sprinkle with extra oregano to serve.

Notes

SERVING SUGGESTION: Steamed green beans.