YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
A hearty, layered casserole featuring tender eggplant slices and lean beef, complemented by a silky cashew-based bechamel. This dish brings together the rich flavors of slow-simmered beef, roasted eggplant, and a creamy, dairy-free sauce, making it a satisfying and clean meal option for any time of day.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Eggplant
1/2 cup Tomato Sauce
1/4 cup diced Yellow Onion
2 cloves Garlic
1/4 cup soaked Cashews
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry.
Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic; sauté until translucent and fragrant.
Add the lean ground beef to the skillet. Season with salt and pepper, and cook until browned and fully cooked. Stir in half of the tomato sauce and let simmer for a few minutes.
Meanwhile, blend the soaked cashews with the unsweetened almond milk until smooth to form a creamy bechamel sauce. Season with a pinch of salt and pepper.
Assemble the casserole in a baking dish by layering: a layer of eggplant slices, a layer of the beef and tomato sauce mixture, drizzle some cashew bechamel, then add another layer of eggplant. Repeat the layers as desired, finishing with a drizzle of bechamel on top.
Bake in the preheated oven for 20-25 minutes until the eggplant is tender and the flavors meld together.
Remove from the oven and let rest for a few minutes before serving.