Aubergine mince casserole

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergines and cut them into slices about 1/2 cm thick. Sprinkle with salt and leave to stand for about 30 minutes

2. 2

   Wash the tomatoes and cut into small cubes. Wash and chop the oregano. Peel and finely dice onion and garlic

3. 3

   Finely crumble the toast. Fry in 1 tbsp. hot oil in a pan until golden brown and remove. Then heat 1 tablespoon of oil in the pan and fry the minced meat in it until crumbly. Fry the onion and garlic briefly. Season well with salt and pepper. Add tomato paste and sauté briefly. Fold in tomatoes and oregano. Cover and simmer for about 20 minutes. Stir from time to time. Season with salt, pepper, sugar and vinegar

4. 4

   In the meantime, pat the eggplants dry well. Heat 3-5 tablespoons of oil in a coated frying pan in portions and fry the aubergines until golden brown. Cut the mozzarella into thin slices. Grate parmesan

5. 5

   Put about 1/3 of the sauce into an oiled casserole dish. Sprinkle with some Parmesan and cover with about 1/3 of the mozzarella. Spread 1/3 of the aubergines on top. Layer the remaining ingredients, finishing with sauce, parmesan and mozzarella. Sprinkle with toast crumbs

6. 6

   Bake the casserole in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/gas: level 3) for 35-40 minutes until golden brown. Add the ciabatta

Nutrition Facts

KCAL
550 kcal

CARBS
16 g

FATS
39 g

PROTEINS
40 g