YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Bechamel
Savor this hearty layered casserole featuring lean ground beef nestled between tender eggplant slices, all enveloped in a velvety cauliflower bechamel. Each bite delivers a balanced mix of savory meat and silky, creamy layers that comfortably satisfy your hunger and nutritional goals.
INGREDIENTS
6 ounces Lean Ground Beef
1/2 medium Eggplant (approx 150g)
1 cup Cauliflower florets
1/2 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
1/4 cup chopped Onion
1 clove Garlic
1 tablespoon grated Parmesan Cheese
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the eggplant lengthwise into 1/4-inch thick slices. Lightly salt them and let sit for 10 minutes to remove excess moisture, then pat dry.
In a skillet over medium heat, warm the olive oil and sauté the chopped onion and garlic until fragrant and translucent.
Add the lean ground beef to the skillet. Season with salt and pepper, and cook until browned and fully cooked through. Set aside.
Meanwhile, steam or boil the cauliflower until tender, about 8-10 minutes.
For the creamy bechamel, blend the cooked cauliflower with unsweetened almond milk until smooth. Season with a pinch of salt and pepper.
Layer the casserole: begin with a layer of eggplant slices at the bottom of a lightly greased baking dish, add a layer of the cooked beef, then drizzle a portion of the cauliflower bechamel. Repeat the layers, finishing with a top layer of eggplant.
Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top has a slight golden color.
Let it rest for a few minutes before serving to allow the layers to set.