YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Sauce
Savor the hearty layers of tender eggplant and lean ground beef, intermingled with a silky cauliflower sauce enriched with a touch of cottage cheese for extra creaminess. This comforting casserole is both satisfying and balanced, making it an ideal meal for a nourishing dinner that delights the palate without compromising your dietary goals.
INGREDIENTS
4 ounces lean ground beef
1 medium eggplant
1 cup cauliflower
1/2 cup low-fat cottage cheese
1 teaspoon extra virgin olive oil
1/4 medium yellow onion
1 garlic clove
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and pepper and set aside.
In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and garlic until softened and fragrant.
Add the lean ground beef to the skillet, cooking until browned and crumbly. Season with salt and pepper as desired.
Meanwhile, steam or boil the cauliflower until tender, about 8-10 minutes.
In a blender or food processor, combine the cooked cauliflower and low-fat cottage cheese. Blend until smooth to form a creamy sauce. Season with salt and pepper to taste.
In a baking dish, layer half of the eggplant slices on the bottom. Spread the cooked ground beef evenly over the eggplant, then layer the remaining eggplant on top.
Pour the creamy cauliflower sauce evenly over the layered eggplant and beef.
Bake in the preheated oven for 25-30 minutes until the casserole is heated through and the top begins to lightly brown.
Remove from oven, let cool for a few minutes, then serve and enjoy your hearty casserole.