Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

A deliciously savory layered casserole featuring tender, roasted eggplant slices layered with seasoned lean ground beef and a vibrant tomato sauce, all topped with a rich, velvety cashew bechamel. This wholesome dish delights with its comforting textures and balanced flavors, making it a perfect choice for a fulfilling dinner.

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NUTRITION

572kcal
Protein
34.5g
Fat
38.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Beef

200g Eggplant

35g Cashews (soaked)

1/2 cup Tomato Sauce

1/4 small Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and soft.

  • 4

    Add the lean ground beef to the skillet, seasoning with salt and pepper. Cook until browned and cooked through.

  • 5

    Stir in the tomato sauce with the beef and let it simmer for a couple of minutes.

  • 6

    For the cashew bechamel, blend the soaked cashews with water and a pinch of salt until smooth and creamy.

  • 7

    In a baking dish, layer eggplant slices on the bottom, followed by a layer of the beef-tomato mixture. Drizzle some of the cashew bechamel over the beef. Repeat layers as desired, finishing with a layer of bechamel on top.

  • 8

    Bake in the preheated oven for 20 minutes or until the casserole is bubbling and the eggplant is tender.

  • 9

    Remove from oven and let it cool slightly before serving.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

A deliciously savory layered casserole featuring tender, roasted eggplant slices layered with seasoned lean ground beef and a vibrant tomato sauce, all topped with a rich, velvety cashew bechamel. This wholesome dish delights with its comforting textures and balanced flavors, making it a perfect choice for a fulfilling dinner.

NUTRITION

572kcal
Protein
34.5g
Fat
38.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Beef

200g Eggplant

35g Cashews (soaked)

1/2 cup Tomato Sauce

1/4 small Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and soft.

  • 4

    Add the lean ground beef to the skillet, seasoning with salt and pepper. Cook until browned and cooked through.

  • 5

    Stir in the tomato sauce with the beef and let it simmer for a couple of minutes.

  • 6

    For the cashew bechamel, blend the soaked cashews with water and a pinch of salt until smooth and creamy.

  • 7

    In a baking dish, layer eggplant slices on the bottom, followed by a layer of the beef-tomato mixture. Drizzle some of the cashew bechamel over the beef. Repeat layers as desired, finishing with a layer of bechamel on top.

  • 8

    Bake in the preheated oven for 20 minutes or until the casserole is bubbling and the eggplant is tender.

  • 9

    Remove from oven and let it cool slightly before serving.