Eggplant and minced meat casserole

Ingredients for 4 servings:

• 250 g potato(s), waxy
• salt and pepper
• 1 garlic clove(s)
• 200 g eggplant(s)
• 4 tbsp oil
• 250 g minced meat, mixed
• 2 tsp cinnamon
• 250 tomatoes, pureed
• 250 ml béchamel sauce
• 100 ml milk
• nutmeg
• 100 g sheep’s cheese

Instructions

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

Peel the potatoes, cut into 3 cm thick slices, and cook in boiling salted water for 4 minutes. Drain, rinse, and let cool. Finely dice the garlic. Cut the eggplant into very thin slices. Heat 1 tablespoon of oil in a non-stick pan and fry the eggplant in batches for 1 minute on each side. Gradually add another 2 tablespoons of oil to the pan. Then set the eggplant aside. Heat 1 tablespoon of oil in the pan and fry the minced meat. Add the garlic, salt, pepper, cinnamon, and tomatoes. Cover and simmer over medium heat for 5 minutes. Mix the béchamel sauce with the milk and season with salt, pepper, and nutmeg. Alternate layers of potatoes, minced meat and tomato sauce, eggplant, and béchamel sauce in a baking dish. Crumble the feta cheese over the top. Bake in a preheated oven at 200 degrees Celsius on the middle rack for about 35 minutes.