Eggplant Casserole with Tagliatelle

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 400 g auberine (s)
  • salt and pepper
  • 100 g onion (s)
  • 1 clove garlic
  • 250 g tomato (s), peeled and diced
  • 300 g minced meat (best lamb, minced beef, but mixed minced meat is also possible)
  • 4 tablespoon olive oil
  • 2 teaspoons paprika powder, noble sweet
  • 250 g taliatelle or macaroni

For the sauce:

  • 20 g butter
  • 1 teaspoon, heaped flour
  • 125 ml meat or vegetable broth
  • 125 ml whipped cream or Cremefine
  • 100 g cheese, rated, preferably Parmesan or Pecorino
  • Parsley, finely chopped for sprinkling
Eggplant Casserole with Tagliatelle
Eggplant Casserole with Tagliatelle

Instructions

  1. Cut the aubergines into 1 cm thick slices, place in a container and sprinkle with a little salt.
  2. Finely chop the onions and clove of garlic. Fry the minced meat in olive oil, add onions and garlic clove and fry briefly. Add the tomatoes, season with salt, pepper and paprika and fry everything for about 10 minutes.
  3. Cook the noodles al dente - don`t put them off!
  4. For the cheese sauce, melt the butter, sprinkle in the flour and sweat lightly, deglaze with cold broth and reduce a little while stirring constantly. Add the cream or Cremefine and simmer for another 6-8 minutes. Melt the cheese in the sauce and season the sauce with salt and pepper.
  5. Preheat the oven to 180 ° C and grease a baking dish. Dry the aubergine slices with kitchen paper and place half of them in the dish. Put half of the pasta on top and then half of the meat sauce. Then layer pasta again, then meat and finally the remaining aubergines. Pour the cheese sauce over it and bake the casserole for 20-30 minutes.
  6. Serve sprinkled with parsley.

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