Eggplant casserole with minced meat

In this recipe, vegetables with tomato-meat sauce are poured with an egg mixture. Eggplant casserole with minced meat turns out to be hearty and beautiful.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 90 minutes

Ingredients

• Onion 1 piece
• Ground beef 450 g
• Olive oil 3 tbsp spoons
• Tomatoes 450 g
• Parsley 2-4 sprigs
• Salt to taste
• Ground black pepper to taste
• Eggplant 900 g
• Eggs 2 pieces
• Milk 1 tbsp. the spoon
• Hard cheese 100 g

Cooking method

• Chop the onion. Place it and the meat in a skillet with most of the heated oil. Fry, stirring occasionally, for about 10 minutes.

• Add the finely chopped tomatoes and bring to a boil.

• Reduce heat and simmer covered for 20 minutes, stirring occasionally.

• Add chopped parsley, salt and pepper. Simmer for another 5-10 minutes.

• Cut the eggplants into slices 1 cm thick or slightly larger.

• Place them in one layer on a parchment-lined baking sheet. Sprinkle with salt. Place in an oven preheated to 180 ° C for 15 minutes.

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• Oil the mold. Place a third of the eggplant on the bottom. Spread half of the meat sauce on top and cover with another third of the eggplant.

• Place the meat layer again and place the remaining vegetables on top. Bake for 35 minutes.

• Whisk or use a fork to beat eggs with salt and milk. Pour over the casserole, sprinkle with grated cheese if desired. Cook in the oven for another 10-15 minutes.

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