Layered Eggplant and Beef Casserole with Creamy Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Bechamel

Enjoy a warm, comforting casserole featuring layers of tender roasted eggplant and savory extra-lean ground beef, all enveloped by a silky, homemade bechamel sauce and a light sprinkle of part-skim mozzarella that browns beautifully in the oven.

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NUTRITION

408kcal
Protein
40.2g
Fat
16.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Extra Lean Ground Beef

1/2 medium Eggplant

1/4 cup Tomato Sauce

1/4 cup Skim Milk

1 tsp Butter

1 tbsp All-Purpose Flour

1/8 cup Part-Skim Mozzarella Cheese

1/2 small Yellow Onion

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let them sit for 15 minutes to draw out extra moisture, then pat dry.

  • 3

    Chop the onion and mince the garlic. In a nonstick skillet over medium heat, sauté the onion and garlic until softened.

  • 4

    Add the extra lean ground beef to the skillet and cook until browned, breaking it up as it cooks. Stir in the tomato sauce and let it simmer for about 5 minutes. Season with salt and pepper to taste.

  • 5

    In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute. Slowly whisk in the skim milk, stirring continuously until a smooth, creamy bechamel sauce forms. Remove from heat.

  • 6

    Assemble the casserole by layering slices of eggplant at the bottom of a small ovenproof dish, followed by a layer of the beef mixture. Drizzle a thin layer of the bechamel sauce over the beef and sprinkle a little mozzarella. Repeat the layers if space permits, finishing with a top layer of eggplant, a drizzle of bechamel, and a final sprinkle of mozzarella.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and the cheese on top is slightly golden.

  • 8

    Allow to cool slightly before serving.

Layered Eggplant and Beef Casserole with Creamy Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Bechamel

Enjoy a warm, comforting casserole featuring layers of tender roasted eggplant and savory extra-lean ground beef, all enveloped by a silky, homemade bechamel sauce and a light sprinkle of part-skim mozzarella that browns beautifully in the oven.

NUTRITION

408kcal
Protein
40.2g
Fat
16.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Extra Lean Ground Beef

1/2 medium Eggplant

1/4 cup Tomato Sauce

1/4 cup Skim Milk

1 tsp Butter

1 tbsp All-Purpose Flour

1/8 cup Part-Skim Mozzarella Cheese

1/2 small Yellow Onion

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let them sit for 15 minutes to draw out extra moisture, then pat dry.

  • 3

    Chop the onion and mince the garlic. In a nonstick skillet over medium heat, sauté the onion and garlic until softened.

  • 4

    Add the extra lean ground beef to the skillet and cook until browned, breaking it up as it cooks. Stir in the tomato sauce and let it simmer for about 5 minutes. Season with salt and pepper to taste.

  • 5

    In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute. Slowly whisk in the skim milk, stirring continuously until a smooth, creamy bechamel sauce forms. Remove from heat.

  • 6

    Assemble the casserole by layering slices of eggplant at the bottom of a small ovenproof dish, followed by a layer of the beef mixture. Drizzle a thin layer of the bechamel sauce over the beef and sprinkle a little mozzarella. Repeat the layers if space permits, finishing with a top layer of eggplant, a drizzle of bechamel, and a final sprinkle of mozzarella.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and the cheese on top is slightly golden.

  • 8

    Allow to cool slightly before serving.