Cheesy Eggplant and Meat Casserole

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 their combination, which is covered with an appetizing raw crust. I use ground chicken or turkey, but you can use any meat you prefer.
cook time: 1h
Elijah Stroud
Cheesy Eggplant and Meat Casserole

Nutrition Facts (per serving)

201
Calories
17g
Fat
3g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Tomatoes 3 pc
Salt to taste
Pepper to taste
Sour cream 2 tbsp
Hard cheese 150 g
Carrot 1 pc
Minced meat 600 g
Greenery to taste
Eggplant 1 pc

Recipe instructions

Step 1

Step 1
Cut 2/3 of the eggplant into thin rings

Step 2

Step 2
and the thick part into strips.

Step 3

Step 3
Salt the rings and rinse after half an hour.

Step 4

Step 4
Cut the tomato into rings, the onion into strips, grate the carrots,

Step 5

Step 5
Chop the greens and garlic.

Step 6

Step 6
Fry in a well-heated, oiled frying pan, adding in turn:

Step 7

Step 7
garlic,

Step 8

Step 8
onion,

Step 9

Step 9
carrots and julienned eggplants.

Step 10

Step 10
Place half of the vegetables in a greased pan.

Step 11

Step 11
Add the other half of the vegetables to the minced meat,

Step 12

Step 12
add salt, pepper and herbs.

Step 13

Step 13
Spread the minced meat on top of the vegetables.

Step 14

Step 14
Mixed eggplant and tomato rings on it.

Step 15

Step 15
Grease with sour cream and bake at 180° for 20 minutes.

Step 16

Step 16
Remove the pan from the oven and add the grated cheese.

Step 17

Step 17
Place in the oven for another 20 minutes.

Additional rubrics

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