YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Bechamel
A delicious, comforting layered casserole featuring seasoned lean ground beef nestled between tender eggplant slices and smothered in a silky cauliflower bechamel. This satisfying dish combines smoky, savory beef with the mild earthiness of roasted eggplant and the creamy, herb-infused cauliflower sauce, making it a perfect balance of flavors for a nourishing meal.
INGREDIENTS
5 ounces lean ground beef (90% lean)
1/2 medium eggplant, sliced
1 cup cauliflower florets
1/3 cup unsweetened almond milk
1 teaspoon olive oil
Seasonings: salt, pepper, garlic powder, nutmeg, to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle with salt and set aside for 10 minutes to draw out moisture, then pat dry.
In a pan, heat the olive oil over medium heat. Add the lean ground beef and season with salt, pepper, and garlic powder. Cook until the beef is browned and cooked through, breaking it up as it cooks. Remove from heat.
Steam the cauliflower until tender, about 8-10 minutes. Once soft, transfer it to a blender along with the unsweetened almond milk and a pinch of nutmeg. Blend until smooth to form a creamy bechamel sauce. Adjust seasoning as needed.
In a casserole dish, layer the bottom with a few eggplant slices. Add a layer of the cooked ground beef followed by a drizzle of the cauliflower bechamel. Repeat layering until all components are used, finishing with a layer of the bechamel on top.
Cover the dish with foil and bake for 25-30 minutes until the layers meld together. For a slight browning on top, remove the foil for the last 5 minutes of baking.
Let the casserole rest for a few minutes before serving. Enjoy this hearty, nutrient-packed meal warm.