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Eggplant casserole with minced meat

Eggplant Casserole with Ground Meat

Vegetables, meat, and cheese—an amazing combination in any recipe. This is one of my favorite dishes, probably because I love both meat and eggplant and how they come together under an appetizing golden cheese crust. I use ground chicken or turkey, but you can use whatever meat you prefer.

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Recipe author

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Composition / ingredients

Servings:

Ground meat

600

Eggplant

Tomatoes

Carrot

Onion

Garlic

Sour cream

Hard cheese

150

Fresh herbs

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 61 % 17 g

Carbohydrates 11 % 3 g

201 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Cut 2/3 of the eggplant into thin rounds,
Step 2:

and the thicker part into strips.
Step 3:

Salt the rounds and rinse them after half an hour.
Step 4:

Slice the tomatoes into rounds, cut the onion into strips, and grate the carrot.
Step 5:

Chop the herbs and garlic.
Step 6:

In a well-heated, greased skillet, sauté the following, adding them one at a time:
Step 7:

the garlic,
Step 8:

the onion,
Step 9:

and the carrot and the julienned eggplant.
Step 10:

Layer half of the vegetables into a greased baking dish.
Step 11:

Add the other half of the vegetables to the ground meat,
Step 12:

along with salt, pepper, and herbs.
Step 13:

Spread the meat mixture over the vegetables,
Step 14:

and top it with alternating rounds of eggplant and tomato.
Step 15:

Brush with sour cream and bake at 350°F (180°C) for 20 minutes.
Step 16:

Take the dish out of the oven and add the grated cheese.
Step 17:

Return it to the oven for another 20 minutes.