A casserole with minced meat, eggplant, and tomatoes is a flavorful and hearty dish, similar to a Mediterranean-style moussaka or baked casserole. Here's a recipe for it:
Ingredients:
- 1 lb (450g) minced beef or lamb
- 2 large eggplants (sliced into 1/4-inch rounds)
- 4 large tomatoes (sliced)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1/2 cup tomato sauce or crushed tomatoes
- 1/4 cup olive oil
- 1 tsp ground cumin (optional, for extra flavor)
- 1 tsp dried oregano
- 1/2 tsp cinnamon (optional, for a Mediterranean touch)
- 1/2 cup grated Parmesan or mozzarella cheese (optional, for topping)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
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Prepare the eggplants: Slice the eggplants and sprinkle them with salt to remove excess moisture and bitterness. Let them sit for about 20 minutes, then rinse and pat them dry with paper towels.
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Cook the eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant slices in batches until golden brown on each side, about 2-3 minutes per side. Add more oil as needed. Once cooked, set the eggplant slices aside on paper towels to drain excess oil.
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Cook the minced meat: In the same skillet, add a little more olive oil and sauté the onion until softened (about 3-4 minutes). Add the garlic and cook for another 30 seconds. Add the minced meat, breaking it up with a spoon, and cook until browned and fully cooked. Season with salt, pepper, oregano, cumin, and cinnamon (if using). Stir in the tomato sauce and let it simmer for 5-7 minutes. Remove from heat.
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Assemble the casserole: Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the fried eggplant slices on the bottom. Spread the minced meat mixture evenly over the eggplant. Top with a layer of tomato slices. Repeat with the remaining eggplant, followed by more tomatoes on top.
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Optional cheese topping: If you like a cheesy finish, sprinkle grated Parmesan or mozzarella over the top of the casserole.
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Bake: Cover the dish with aluminum foil and bake for 25-30 minutes. If using cheese, remove the foil for the last 10 minutes to allow the cheese to brown.
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Serve: Let the casserole rest for a few minutes before serving. Garnish with fresh parsley for added freshness.
Tips:
- For a creamier version, you can add a béchamel sauce on top before baking.
- You can add sliced zucchini or bell peppers for extra layers of flavor and texture.
This dish pairs well with a side of rice or a simple green salad. Enjoy your delicious casserole with minced meat, eggplant, and tomatoes!
