John Myers
Casserole: Eggplant Mince Casserole
The perfect casserole: eggplant mince casserole recipe with a picture and simple step-by-step instructions.
- 1 Eggplant fresh
- 1 Onion red
- 1 tbsp Olive oil
- 1 Can Chopped tomatoes
- 1 Clove of garlic
- Seasoned Salt
- Curry powder
- Crushed red pepper
- 350 g Ground beef
- 100 g Goat cheese
- Peel the onion and garlic and cut into small pieces. Heat the oil in a saucepan and sauté both in it. Add tomatoes and season well. Put the lid on, bring to the boil and simmer for 15-20 minutes at medium temperature.
- Press about 200g minced meat firmly onto the bottom of a baking dish.
- Peel the eggplant or wash it with hot water and rub it dry; then cut into slices. Place these on the minced meat.
- Spread the tomato sauce on top. Put the rest of the minced meat on top.
- Cut the cheese into small pieces and sprinkle on the minced meat.
- Cook in an oven preheated to 200 ° C for about 25-30 minutes.
- Take it out of the stove, cut it into pieces and place it on a plate with any side dish (polenta in our case) and serve.
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