Mediterranean Eggplant Casserole | Just A Pinch Recipes

Ingredients

• 2 large eggplants, washed and sliced to a 1/4-inch thick
• 2 tablespoon(s) ground himalayan sea salt, or as needed
• 3 tablespoon(s) olive oil or more if needed, divided
• 1/2 large red onion (about 1 1/4 cups), finely chopped
• 1 large poblano pepper, seeded, ribs removed and finely chopped
• 1 1/2 pound(s) lean ground beef
• 3 large cloves garlic, pressed
• freshly ground black pepper, divided, to taste (i always use mixed peppercorns)
• 3 cup(s) (24 oz.) marinara sauce, such as barilla® or any good quality of sauce
• 2 teaspoon(s) italian seasoning
• 1 tablespoon(s) brown sugar, such as demerara (substitute palm sugar)
• 1 cup(s) panko bread crumbs
• 1 1/2 tablespoon(s) fresh parsley, chopped
• 1/2 cup(s) grana padano cheese, grated
• 1/2 cup(s) asiago cheese, grated
• 1 1/2 cup(s) 35% heavy cream
• 1 teaspoon(s) smoked paprika
• 1 cup(s) mozzarella cheese, grated