YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Bechamel
Enjoy a hearty and savory casserole featuring tender layers of roasted eggplant and lean beef, all enveloped in a silky, creamy cauliflower bechamel sauce that's lightly finished with melted part-skim mozzarella. This dish brings a satisfying blend of textures and rich flavors, perfect for a comforting meal any time of day.
INGREDIENTS
4 ounces Lean Ground Beef
2 cups cubed Eggplant
3 cups Cauliflower florets
1/4 cup shredded Part-Skim Mozzarella Cheese
1 teaspoon Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Slice the eggplant into rounds or cubes. Lightly toss with a drizzle of olive oil, a pinch of salt, and pepper. Roast in the oven on a baking sheet for about 15 minutes until tender and lightly browned.
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add the lean ground beef and cook until browned. Season with salt and pepper.
Steam or boil the cauliflower florets until soft, about 8-10 minutes. Blend them with a little water (or broth) until smooth to create a creamy bechamel sauce. Season with salt and pepper as needed.
Layer the dish in an oven-safe casserole dish by placing a layer of roasted eggplant, followed by a layer of cooked ground beef. Drizzle a portion of the cauliflower bechamel over the layers.
Repeat the layering process if desired, finishing with a generous layer of cauliflower sauce. Sprinkle the shredded mozzarella cheese over the top.
Bake in the oven for 15-20 minutes until the cheese is melted and bubbly.
Remove from the oven and let it rest for a few minutes before serving.