Aubergine casserole

Name: Aubergine casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Aubergines (200 g each); 250 g Courgettes; 7-10 Tbsp Salt; 2-3 Garlic cloves; 1 can(s) (850 ml) peeled tomatoes; 2 Onions; 100 ml Olive oil; 200 g mixed minced meat; 7-10 Tbsp Cayenne pepper; 1 collar Oregano; 1 package (400 g) Mozzarella cheese; 50 g Parmesan cheese

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Aubergines (200 g each)
250 g Courgettes
7-10 Tbsp Salt
2-3 Garlic cloves
1 can(s) (850 ml) peeled tomatoes
2 Onions
100 ml Olive oil
200 g mixed minced meat
7-10 Tbsp Cayenne pepper
1 collar Oregano
1 package (400 g) Mozzarella cheese
50 g Parmesan cheese

Directions

1
Wash and clean the aubergines and courgettes. Cut fruits lengthwise into thin slices. Sprinkle aubergines with salt and let them stand for about 1 hour. In the meantime peel the garlic and press it through the garlic press. Chop the tomatoes in the tin. Peel and finely chop the onions.
2
Steam garlic with 3 tablespoons of olive oil in a pan, fry zucchini slices in it in portions on each side for about 1 minute, remove. Then add the onions and minced meat to the frying fat. Season with salt and pepper. Add tomatoes and let it boil down for about 20 minutes. Wash, chop and stir in oregano. In the meantime drain mozzarella and cut into slices. Finely slice parmesan. Rinse aubergines, dab dry. Fry them in the remaining olive oil until golden brown. Drain on kitchen paper. Season the sauce to taste.
3
In the meantime drain mozzarella and cut into slices. Finely slice parmesan. Rinse aubergines, dab dry. Fry them in the remaining olive oil until golden brown. Drain on kitchen paper. Season the sauce to taste. Alternately layer the prepared ingredients in an ovenproof dish. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 30 minutes
4
/ F 28/ KH 10 g