Mediterranean eggplant casserole

Ingredients for 2 servings:

• 1 large eggplant(s)
• 1 pack of tomatoes, chopped
• 1 pack of tomatoes, pureed
• 500 g beef tartare
• 2 garlic cloves
• 1 handful of flat-leaf parsley, chopped
• 1 mozzarella
• 1 tbsp Parmesan, freshly grated
• 1 tbsp olive oil
• some red wine

Instructions

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

Wash the eggplant, cut into 1-2 cm thick slices, and then season with salt. Wash and chop the parsley. Peel and finely chop the garlic. Brown the tartare in olive oil in a pan, add the garlic and cook briefly. Deglaze with red wine. Then add the chopped tomatoes and the passata, season with salt and pepper, and let the sauce simmer for about 20 minutes. Cover the bottom of an ovenproof dish with some tomato sauce, place a layer of patted eggplant slices on top, and cover with mozzarella slices. Continue layering in this way, finishing with tomato sauce and finally sprinkling with Parmesan cheese. Bake the casserole covered at 250 degrees Celsius (480 degrees Fahrenheit) for 30-45 minutes (test after 30 minutes to see if the eggplant is tender), then bake uncovered for about 15 minutes. Sprinkle with fresh parsley to serve. Freshly baked bread tastes best with this.