Eggplant – Zucchini – Potato – Mince – Casserole

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced meat, mixed
  • 1 small eggplant (s)
  • 1 zucchini
  • 5 medium potato (s)
  • 3 tomato (s), ripe
  • 1 stick celery
  • 1 small onion (s)
  • salt
  • pepper
  • oregano
  • olive oil
  • 1 tablespoon tomato paste
  • 1 packet feta cheese
  • Parmesan, grated
Eggplant – Zucchini – Potato – Mince – Casserole
Eggplant – Zucchini – Potato – Mince – Casserole
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Instructions

  1. Peel the potatoes and cut into thin slices, the zucchini and aubergine into slightly thicker ones. Brush the aubergine slices with oil and place on a baking tray lined with baking paper. Let it soften in the preheated oven for approx. 10 minutes at 200 ° C.
  2. For the sauce, peel and chop the onion and celery and fry in olive oil in a high pan or saucepan. Add the minced meat and continue to fry while stirring. When the meat is done, add the chopped tomatoes and the tomato paste, season and simmer on medium heat for about 15 minutes. The tomatoes should contain a lot of juice, as the vegetables will have to cook in the sauce later. If necessary, just add a little vegetable stock.
  3. Layer the vegetables and potatoes alternately with the sauce in a baking dish, always sprinkling the vegetables with a little salt.
  4. Gratinate at 200 ° C for about 30 minutes, after half the time crumble the feta over it and sprinkle with Parmesan cheese if you like.

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