Eggplant and minced meat casserole

Ingredients for 4 servings:

• 2 eggplant(s)
• 4 potatoes
• some oil
• rosemary
• 4 large onions
• 1 garlic clove(s)
• 500 g minced meat
• Thyme
• chili powder
• 4 eggs
• ¼ liter of milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

modified moussaka

Slice the eggplants, season with salt, and let stand for about 20 minutes. In the meantime, peel the potatoes and slice them thinly. Brush a baking dish with oil and arrange the potatoes in it. Season with salt, pepper, and rosemary. Bake the potatoes for about 25 minutes at 200 degrees Celsius. During this time, peel and dice the onions and garlic and fry in a little oil until translucent. Add the minced meat and fry until browned and crumbly. Season generously with salt, pepper, thyme, and chili. Pat the eggplant slices dry and fry in a pan without fat for 3-5 minutes until soft, turning occasionally. Spread the minced meat over the potatoes. Arrange the eggplant slices on top in a shingle pattern and season with salt, pepper, and rosemary. Whisk the eggs with the milk and pour evenly over the potatoes. Bake the casserole for another 25 minutes at 200 degrees Celsius.