YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Bechamel
A hearty, satisfying casserole that layers tender grilled eggplant with savory lean ground beef, all nestled under a smooth, creamy cauliflower bechamel. This vibrant dish offers a medley of textures and flavors—from the smoky char of the eggplant to the rich, spiced beef and the velvety sauce, making it a delightful meal for any time of day.
INGREDIENTS
5 oz Lean Ground Beef
1 small Eggplant (approx. 150g)
1 cup Cauliflower, chopped
1/4 cup Low-Fat Milk (2%)
1 tbsp Olive Oil
Salt and Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the eggplant lengthwise into 1/4-inch thick slices. Brush with a little olive oil, season with salt and pepper, and set aside.
In a skillet over medium heat, add half the olive oil and sauté the lean ground beef. Season with salt, pepper, and garlic powder until browned and cooked through. Once done, drain any excess fat.
While the beef cooks, steam the cauliflower until very tender, about 8-10 minutes.
Prepare the creamy cauliflower bechamel by blending the steamed cauliflower with low-fat milk, a drizzle of olive oil, and a pinch of salt and garlic powder until smooth.
Arrange a layer of eggplant slices on the bottom of an oven-safe casserole dish. Spoon half of the cooked beef over the eggplant, then drizzle a layer of the cauliflower sauce.
Repeat the layers, finishing with a top layer of the cauliflower bechamel.
Bake in the preheated oven for 20-25 minutes until the casserole is heated through and the layers meld together.
Let it cool slightly before serving to enjoy the layers and creamy texture.