YOUR SOLIN GENERATED RECIPE
Herb-Roasted Eggplant and Ground Beef Casserole
Enjoy a cozy, hearty casserole featuring tender roasted eggplant layered with lean ground beef, rich tomato sauce, a hint of aromatic garlic and onion, and a sprinkle of melted part-skim mozzarella. This dish offers a beautiful balance of savory flavors, fresh herbs, and a comforting texture that is perfect for a wholesome dinner.
INGREDIENTS
4 ounces lean ground beef (95% lean)
1 medium eggplant
1/2 cup tomato sauce (no added sugar)
1/4 cup part-skim mozzarella cheese, shredded
1 teaspoon olive oil
1/4 small yellow onion
1 garlic clove
2 tablespoons mixed fresh herbs (basil, oregano)
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a small baking dish.
Slice the eggplant into 1/4-inch thick rounds. Brush both sides with olive oil and season with a pinch of salt and pepper. Roast on a baking sheet for 15 minutes until slightly tender.
While the eggplant is roasting, heat a skillet over medium heat. Finely chop the onion and garlic, then sauté in a little olive oil until they soften and become fragrant.
Add the lean ground beef to the skillet, breaking it up as it cooks. Season with salt, pepper, and half of the mixed herbs. Cook until the beef is browned and cooked through.
Mix in the tomato sauce to the cooked beef and let the flavors meld together for about 3-4 minutes.
In a baking dish, layer the roasted eggplant slices, then spread the beef and tomato sauce mixture evenly over the top.
Sprinkle the shredded mozzarella cheese on top and add the remaining fresh herbs.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven, let cool slightly, and serve warm.