Eggplant Casserole with Pasta and Minced Meat
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (e.. penne)
- 1 eggplant (s)
- 1 onion (s)
- 1 large can (s) tomato (alternatively bottle tomato sauce)
- 1 bag cheese, grated
- 1 teaspoon olive oil
- 1 teaspoon herbs Provence
- salt
- pepper
- 1 tablespoon crème fraîche
- 500 g minced meat (beef)
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Wash the eggplant and quarter it lengthways. Remove the white inner life with the seeds, dice the rest.
- Fry the onion cubes with 1 teaspoon olive oil in a large pan along with the minced meat. Add the aubergine cubes, then pour the tomatoes or the tomato sauce over them. Let everything simmer together for 30 minutes.
- In the meantime, put on water. Cook the pasta in it according to the instructions on the packet until al dente, drain and pour into a large baking dish.
- Finally stir in 1 tablespoon of crème fraiche into the now finished minced meat sauce. Add pepper, salt and herbs as desired. Then pour the sauce over the pasta and sprinkle with enough grated cheese.
- Baked in a preheated oven at 175 ° C for about 15-20 minutes - done!
- Keeps well in the refrigerator for a few days and can also be frozen well.
- Tip: Instead of aubergines you can also use zucchini or peppers.
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