YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Bechamel
Savor a hearty yet balanced casserole that layers tender eggplant slices with lean ground beef and finishes with a velvety cauliflower bechamel. This dish brings a comforting medley of textures and flavors, from the smoky, seasoned beef to the creamy, savory sauce, all baked to perfection for a satisfying meal.
INGREDIENTS
4 oz Lean Ground Beef
1 cup Eggplant (sliced)
1 cup Cauliflower (florets)
1/4 cup Skim Milk
2 tsp Olive Oil
1 tbsp Parmesan Cheese
1 small Onion
2 cloves Garlic
1/2 tsp Black Pepper
1/2 tsp Salt
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant lengthwise into 1/4-inch thick slices. Lightly season with salt and pepper, then set aside.
Heat 1 tsp olive oil in a non-stick pan over medium heat. Add finely chopped onion and garlic; sauté until fragrant and translucent.
Add the lean ground beef to the pan with the onions and garlic. Season with salt and pepper and cook until browned, breaking it up into small pieces. Remove from heat.
In a blender, combine the cauliflower florets, skim milk, the remaining 1 tsp olive oil, salt, and black pepper until smooth. This will be your creamy bechamel sauce.
Assemble the casserole in a baking dish by layering eggplant slices on the bottom, then a layer of the cooked ground beef, and drizzle a portion of the cauliflower bechamel over the beef. Repeat the layers as desired, finishing with a top layer of bechamel.
Sprinkle the parmesan cheese evenly over the top layer.
Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the eggplant is tender.
Remove from the oven and let rest for a few minutes before serving.