Eggplant and Ground Meat Casserole
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Eggplant and Ground Meat Casserole
Ingredients
- Eggplants - 2 pieces
- Young zucchini - 2 pieces
- Ground meat - 17.6 oz
- Tomatoes - 4 pieces
- Spanish onions - 2 pieces
- Butter - 0.7 oz
- Wheat Flour - 1.4 oz
- Milk - 3 fl oz
- Herbs - to taste
- Grated Pecorino Pepato Cheese - to taste
- Garlic - 4 cloves
Step by Step guide
Step 1
Before preparing the eggplants, cut them in half, rub with salt, and let them sit for about 20 minutes (to reduce bitterness).
Step 2
Sauté the ground meat (any kind will do) with onions, adding salt and pepper to taste. At the end of cooking the meat, add minced garlic and herbs (dill, parsley, cilantro).
Step 3
In a baking dish, layer the sliced zucchini, then the sliced eggplant on top, season with salt, and bake in the oven for about 15–20 minutes. You can add a little water to the bottom of the baking tray.
Step 4
Spread the cooked meat over the eggplants, then add the sliced tomatoes on top of the meat. Place in the oven.
Step 5
While the casserole is baking, prepare the sauce. Melt the butter over medium heat, add 2 tablespoons of flour, and sauté for 1–2 minutes, slowly pouring in the milk while continuously stirring. Once the sauce thickens and there are no lumps of flour left, add the grated cheese. Alternatively, you can make a béchamel sauce instead, which will also be very tasty.
Step 6
Pour the sauce over the casserole and leave it in the oven for about 30 minutes at 356°F.
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