Aubergine mince casserole

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergines and cut them into slices about 1/2 cm thick. Sprinkle a large tray or board with salt. Spread aubergines on top and also sprinkle with salt. Leave to stand for about 1 hour. (The salt removes the water from the aubergines so that they do not become too soaked with fat when frying). Clean and wash the tomatoes and cut them into pieces. Wash oregano and basil, dab dry, put some basil aside for garnishing. Chop the rest finely. Peel onion and garlic and chop finely.

2. 2

   Heat 1 tablespoon of oil, fry the minced meat in it until crumbly. Fry onion, garlic, basil and oregano briefly. Add tomato paste, sauté briefly. Add tomato cubes, mix in and simmer covered over low heat for about 15 minutes. Stir from time to time. Season to taste with salt, pepper and vinegar. Crumble toast finely. Heat 1 tablespoon of oil in a frying pan and fry the crumbs until golden brown. Cut mozzarella into thin slices. Dab aubergines well dry. Heat 4-5 tablespoons of oil in portions in a coated pan. Fry the aubergines in the oil until golden brown. Drain on kitchen paper. Put approx. 1/4 of the minced sauce in an ovenproof dish. Sprinkle with some Parmesan cheese and cover with about 1/4 of the mozzarella slices.

3. 3

   Heat 1 tablespoon of oil in a frying pan and fry the crumbs until golden brown. Cut mozzarella into thin slices. Dab aubergines well dry. Heat 4-5 tablespoons of oil in portions in a coated pan. Fry the aubergines in the oil until golden brown. Drain on kitchen paper. Put approx. 1/4 of the minced sauce in an ovenproof dish. Sprinkle with some Parmesan cheese and cover with about 1/4 of the mozzarella slices. Spread 1/3 of the aubergine slices on top. Layer until all ingredients are used up. Finish with minced sauce, parmesan and mozzarella. Sprinkle breadcrumbs on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes on the bottom shelf. Garnish with basil put aside. Ciabatta bread tastes good with it

4. 4

   Spread 1/3 of the aubergine slices on top. Layer until all ingredients are used up. Finish with minced sauce, parmesan and mozzarella. Sprinkle breadcrumbs on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes on the bottom shelf. Garnish with basil put aside. Ciabatta bread tastes good with it

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
600 kcal

CARBS
10 g

FATS
44 g

PROTEINS
41 g