Eggplant casserole with tagliatelle

Ingredients for 3 servings:

• 400 g eggplant(s)
• salt and pepper
• 100 g onion(s)
• 1 garlic clove(s)
• 250 g tomatoes, peeled and diced
• 300 g minced meat (preferably lamb or beef mince; mixed mince will also work)
• 4 tbsp olive oil
• 2 tsp sweet paprika powder
• 250 g tagliatelle or macaroni
• Fat for the mold
• 20 g butter
• 1 tsp, heaped flour
• 125 ml meat broth or vegetable broth
• 125 ml cream or Cremefine
• 100 g cheese, grated, preferably Parmesan or Pecorino
• Parsley, finely chopped, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

or macaroni

Cut the eggplant into 1 cm thick slices, place in a bowl, and sprinkle with salt. Finely chop the onions and garlic clove. Brown the minced meat in olive oil, add the onions and garlic clove, and fry briefly. Add the tomatoes, season with salt, pepper, and paprika, and fry everything for about 10 minutes. Cook the pasta until al dente – do not rinse! For the cheese sauce, melt the butter, sprinkle in the flour, and sauté until lightly browned. Deglaze with cold stock and reduce slightly, stirring constantly. Add the cream or crème fraîche and simmer for another 6-8 minutes. Melt the cheese in the sauce and season with salt and pepper. Preheat the oven to 180°C (top/bottom heat) and grease a baking dish. Dry the eggplant slices with kitchen paper and place half of them in the dish. Place half of the pasta on top, then half of the meat sauce. Layer the pasta, meat, and finally the remaining eggplants. Pour the cheese sauce over the top. Bake the casserole in the hot oven for about 20-30 minutes. Sprinkle with parsley and serve.