YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Bechamel
Savor the rich layers of tender roasted eggplant and seasoned lean ground beef, all crowned with a luxuriously creamy cauliflower bechamel. This casserole melds hearty flavors with a lighter twist, making it a perfect balanced meal that delights the senses.
INGREDIENTS
1 medium Eggplant (200g)
4 ounces Lean Ground Beef (113g)
1 cup Cauliflower (107g)
1/2 cup Low-Fat Milk (120g)
1/4 cup chopped Onion (40g)
2 cloves Garlic
1 teaspoon Olive Oil
2 tablespoons Parmesan Cheese (10g)
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch rounds. Lightly salt them and let drain for 10 minutes, then pat dry.
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until fragrant, about 2-3 minutes.
Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces. Season with salt and pepper to taste.
Meanwhile, steam the cauliflower until tender, about 5-7 minutes.
Blend the steamed cauliflower with low-fat milk until smooth to create the bechamel sauce. Season with a pinch of salt and pepper.
In a baking dish, layer the eggplant slices, then spread a layer of ground beef mixture. Repeat layering until ingredients are used, finishing with an eggplant layer on top.
Pour the creamy cauliflower bechamel sauce evenly over the layered casserole.
Sprinkle parmesan cheese on top and place in the oven. Bake for 20-25 minutes until the top is lightly golden and the casserole is heated through.
Allow to cool slightly before serving.