YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Bechamel
Enjoy a hearty and flavorful layered casserole featuring lean ground beef nestled between tender slices of roasted eggplant, all topped with a silky, creamy cauliflower bechamel. This dish boasts a satisfying blend of savory and subtle sweet notes with a fragrant herb finish, perfect for a nutritious dinner that keeps you within your macro goals.
INGREDIENTS
5 oz Lean Ground Beef
1 medium Eggplant
1 cup Cauliflower Florets
1/2 cup Unsweetened Almond Milk
1 tbsp Olive Oil
1/2 cup Chopped Onion
2 cloves Garlic
1 tbsp Tomato Paste
1 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4 inch rounds, then lightly salt and let them sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant.
Add the lean ground beef to the skillet along with tomato paste and dried oregano. Season with salt and pepper. Cook until the beef is browned and cooked through. Remove from heat.
In a blender, combine the cauliflower florets and unsweetened almond milk. Blend until smooth and creamy to form the bechamel sauce. If desired, season with a pinch of salt and pepper.
Layer the casserole in a baking dish: start with a layer of eggplant slices, then add a portion of the beef mixture. Repeat the layers, finishing with a top layer of eggplant.
Pour the creamy cauliflower bechamel evenly over the assembled layers.
Bake in the preheated oven for 25-30 minutes, until the casserole is heated through and the flavors meld together.
Allow to cool slightly before serving.