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Eggplant casserole

Eggplant casserole

Eggplant casserole: the easy recipe for a savory meal


2 or 3 medium-sized eggplants (700g)
Salt and pepper
Garlic powder
Olive oil
3 medium potatoes (600g)
1 chopped onion
1 red pepper
2 cloves garlic
500 g ground beef
Fresh parsley
300 g tomato sauce
Grated cheese
2-3 cherry tomatoes


Cut the eggplant into slices.
Place them in a bowl of salted water and let them soak for 15-20 minutes.
Meanwhile, peel and also cut the potatoes into slices.
Place them in a tray and season them with salt, pepper, paprika and olive oil on both sides.
Cook the potatoes at 180° for 25 minutes.
Dry the eggplants, place them on a tray and season with salt, pepper, paprika, garlic powder and olive oil, brushing on both sides.
Cook the eggplants at 180° for approximately 25 minutes.
In a large frying pan, heat some olive oil and brown the chopped onion, garlic and pepper.
Add the meat and season with salt, pepper, paprika, coriander.
Pour in the tomato sauce and add fresh parsley. Cook everything for 3 minutes.
Cover the mold with the previously cooked eggplant and potatoes, fill with the meat and vegetable mixture and close.
Decorate the top with cherry tomatoes and more potatoes, then brush with tomato sauce.
Sprinkle with grated cheese.
Cook the casserole at 180° for 25-30 minutes.

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