Eggplant – Potato – Casserole with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s)
- 1 clove garlic
- 1 tablespoon olive oil for frying
- 500 g minced meat, mixed
- salt and pepper
- possibly cayenne pepper
- some oregano
- 4 small eggplant (s) (about 600 g)
- 750 g potato (s)
- 0.5 liter ½ milk
- 6 tomato (s)
- 1 bag / s cheese, penciled
Print Recipe
Pin Recipe Instructions
- Peel the onions and the clove of garlic, dice them or press them through. Heat the oil in a pan, fry the onion cubes and garlic lightly until they are lightly browned. Stir in the minced meat, fry vigorously. Season with salt, both kinds of pepper and oregano. Remove the mixture from the pan and set aside.
- Clean, wash and dry the eggplant. Cut into approx. 1 cm thick slices. Fry briefly and vigorously on both sides in plenty of oil. Drain well on kitchen paper and sprinkle with salt and pepper. Make a mashed potato from the potatoes and milk as usual.
- Wash and slice the tomatoes. Transfer half of the minced meat into a tall baking dish. Cover with half each of the mashed potatoes, aubergine and tomatoes. Stack the rest of the minced meat, then the rest of the puree. Arrange the remaining aubergine and tomato slices on the surface like a roof tile.
- Sprinkle with salt, pepper and oregano, drizzle some oil on top. Then sprinkle with the cheese (but you can also make the whole thing without cheese, it tastes very good too). Bake in a preheated oven at 200 degrees (gas: level 3) for almost 30 minutes.
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