YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Sauce
Enjoy a hearty, layered casserole where tender slices of eggplant meet lean ground beef, enveloped in a creamy cauliflower and tomato sauce, topped with a sprinkle of low-fat mozzarella. This dish offers comforting textures, rustic flavors, and a satisfying blend of hearty and delicate elements.
INGREDIENTS
4 oz Lean Ground Beef
1 cup Eggplant (sliced/cubed)
1 cup Cauliflower florets
1/2 cup Tomato Sauce
1/4 cup low-fat shredded Mozzarella Cheese
1 tsp Extra-Virgin Olive Oil
1 clove Garlic
1/4 cup chopped Onion
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until soft and fragrant.
Add the lean ground beef to the skillet, cooking until it is browned and no longer pink. Season with salt, pepper, and Italian herbs.
Slice or cube the eggplant and arrange half of the pieces in a light layer in a baking dish.
Layer the cooked ground beef over the eggplant, then add a layer of the remaining eggplant.
In a blender, combine the cauliflower with the tomato sauce. Blend until smooth to create a creamy sauce. If necessary, season with a pinch of salt and pepper.
Pour the creamy cauliflower tomato sauce evenly over the layers in the baking dish.
Sprinkle the low-fat shredded mozzarella cheese on top.
Bake in the preheated oven for about 25-30 minutes until the sauce is bubbly and the cheese is slightly golden.
Allow the casserole to cool for a few minutes before serving.