YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Ground Beef Casserole
Enjoy this hearty casserole featuring tender layers of roasted eggplant, savory lean ground beef, and a rich tomato sauce, all finished with a touch of melted low-fat mozzarella and aromatic herbs. This satisfying dish brings together vibrant flavors and textures making it a comforting choice for any meal.
INGREDIENTS
1 medium Eggplant (150g)
4 ounces Lean Ground Beef (113g)
1/2 cup Tomato Sauce (124g)
1/4 cup Low-Fat Mozzarella Cheese (28g)
1 teaspoon Olive Oil (5g)
2 cloves Garlic, minced
2 tablespoons Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch thick rounds. Brush both sides lightly with olive oil and season with a pinch of salt and pepper.
Arrange the eggplant slices on a baking sheet and roast in the oven for about 15 minutes until they are tender and slightly golden.
While the eggplant is roasting, heat a skillet over medium heat and add the ground beef along with minced garlic. Sauté until the beef is browned and cooked through, breaking it apart as it cooks. Season with salt and pepper.
Stir in half of the tomato sauce into the cooked beef and let it simmer for 3-4 minutes. Remove the skillet from the heat.
In a casserole dish, layer the roasted eggplant slices, followed by a layer of the beef and tomato mixture. Repeat the layers if there is enough ingredient.
Top the final layer with the remaining tomato sauce and sprinkle the shredded low-fat mozzarella cheese evenly on top. Garnish with fresh basil.
Place the casserole back in the oven and bake for an additional 10-12 minutes until the cheese is melted and bubbly.
Remove from oven and let it cool slightly before serving.