YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cauliflower Sauce
Enjoy a hearty layered casserole featuring savory lean ground beef, tender eggplant slices, and a velvety cauliflower sauce, all accented with aromatic garlic and onions. This dish balances robust flavors with a creamy texture to satisfy your meal plan without compromising on nutritional goals.
INGREDIENTS
4 ounces Lean Ground Beef
100 grams Eggplant
1 cup Cauliflower Florets
1/2 cup Tomato Sauce (No Salt Added)
1 teaspoon Olive Oil
1/4 cup Onion, diced
1 clove Garlic
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into thin rounds. Optionally, sprinkle lightly with salt and let rest for 10 minutes to remove excess moisture, then pat dry.
Steam the cauliflower florets until very tender, about 8-10 minutes. Blend the steamed cauliflower with a pinch of salt and pepper until smooth to create the creamy sauce.
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant.
Add the lean ground beef to the skillet, breaking it up as it cooks. Season with salt and pepper, and cook until it is just browned.
In a casserole dish, layer the bottom with a thin layer of tomato sauce. Follow with a layer of eggplant slices, then a portion of the cooked beef, and drizzle some of the creamy cauliflower sauce over the layers. Repeat the layers until all ingredients are used, finishing with a drizzle of tomato sauce and a final layer of cauliflower sauce on top.
Cover the casserole with foil and bake in the preheated oven for 20-25 minutes to meld the flavors. Remove the foil in the last 5 minutes if you prefer a slight browning on top.
Allow the casserole to rest for a few minutes before serving.