YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Sauce
Enjoy a hearty layered casserole featuring savory lean beef and tender slices of eggplant, all beautifully intertwined with a velvety cauliflower sauce enriched by a touch of Greek yogurt and melted mozzarella. Every bite offers a comforting blend of rich flavors and textures, perfect for a balanced meal any time of day.
INGREDIENTS
6 oz Lean Ground Beef
1 medium Eggplant
1 cup Cauliflower
1/2 cup Tomato Sauce
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Mozzarella Cheese
1/4 cup Onion
2 cloves Garlic
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into thin rounds and lightly season with salt. Optionally, you can lay them on a baking sheet and roast for 10 minutes to soften.
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and softened.
Add the lean ground beef to the skillet, breaking it up as it cooks. Season with salt and pepper, and cook until the beef is browned and cooked through.
While the beef cooks, blend the cauliflower in a food processor until smooth. Mix in the tomato sauce and Greek yogurt to create a creamy sauce. Season with a pinch of salt and pepper.
In a casserole dish, layer the roasted eggplant slices at the bottom. Spread the cooked beef evenly over the eggplant, then pour the cauliflower sauce on top.
Sprinkle the shredded low-fat mozzarella cheese evenly over the sauce.
Bake in the preheated oven for 20-25 minutes until the casserole is bubbling and the cheese is melted and slightly golden.
Allow the casserole to cool for a few minutes before serving for easier slicing and enhanced flavor.