YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Sauce
Enjoy a hearty and flavorful layered casserole that marries tender slices of roasted eggplant with savory lean ground beef, all enveloped in a luscious, creamy cauliflower sauce enriched with a touch of cottage cheese and tomato. This dish is a satisfying balance of protein and veggies, making it ideal for a balanced lunch or dinner.
INGREDIENTS
4 oz Lean Ground Beef (90% lean)
1 small Eggplant (approx. 150g), sliced
1 cup cooked Cauliflower
1/2 cup Low-Fat Cottage Cheese
1/2 cup Tomato Sauce
1/4 cup chopped Onion
2 cloves Garlic
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into rounds about 1/4-inch thick. Lay them on a baking sheet lined with parchment paper, lightly brush with a small amount of olive oil (optional based on preference), and season with salt and pepper. Roast in the oven for about 15 minutes until they are tender and lightly golden.
In a skillet over medium heat, sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
Add the lean ground beef to the skillet with the onions and garlic. Cook until the beef is browned and fully cooked, breaking it up into small pieces; season with salt and pepper to taste.
While the beef is cooking, prepare the creamy sauce by blending the cooked cauliflower, low-fat cottage cheese, and tomato sauce until smooth. Adjust seasoning with salt and pepper as needed.
In a casserole dish, layer the roasted eggplant slices at the bottom. Spread the cooked ground beef evenly over the eggplant layer.
Pour the creamy cauliflower sauce over the beef and eggplant layers, ensuring even coverage.
Bake in the oven for an additional 10-15 minutes to let the flavors meld together.
Remove from the oven, allow to cool slightly, and serve warm.