John Myers
Ingredients for 4 servings:
- 3 eggplant(s)
- 750 g minced beef
- 1 onion(s)
- 2 garlic cloves
- 400 ml sauce (tomato and basil sauce)
- 75 g Parmesan or, if desired, Gouda, Emmental…
- 50 g breadcrumbs
- 1 handful of parsley
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Low-carb
Halve the eggplants and place them between two wooden planks or two other equally tall, flat, oblong objects. Use a sharp knife to score the eggplants down to the ribs. Depending on the length of the eggplants, separate the eggplant segments into approximately 7cm long pieces. Finely dice the onion. Larger dice will be more difficult to use later. Peel the garlic cloves and also finely dice them. Mix the minced meat, breadcrumbs, diced onion, and garlic, and season with fresh or dried parsley, salt, and pepper, if desired. Fan out the eggplants and fill the gaps with the minced meat mixture. It’s easiest to start in the middle and work outwards. Place the eggplant and minced meat segments in one or two oiled baking dishes and pour the tomato sauce over them. Sprinkle with grated cheese. Place the casserole dishes in the oven preheated to 160°C (top/bottom heat) and bake for 35 minutes.
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