Beef and Eggplant Casserole

Name: Beef and Eggplant Casserole
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 3 medium eggplants, (sliced into ¼-inch slices); salt; ¼ cup olive oil; ½ cup chopped onion; 16 ounces ground beef; 1 medium garlic clove, (minced); ½ teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon ground cinnamon; 1 teaspoon salt; freshly ground black pepper; One 8-ounce can tomato sauce; ½ cup toasted pine nuts; 10 slices (8 ounces) mozzarella cheese; ¼ cup shredded Parmesan cheese

This Beef and Eggplant Casserole is tomato based and has plenty of added cheese.  Cinnamon and pine nuts are added in to create some unique flavors.

⏱ 80 menit 🔨 Persiapan 30mnt 🔥 Masak 50mnt 📊 Sedang 🍽 10 porsi 👁 34

Langkah-langkah

Place sliced eggplants into a colander. Sprinkle with salt and set aside for at least 30 minutes to allow salt to draw out excess liquid from eggplant. Pat slices dry on paper towels. Place on greased or nonstick baking sheet and brush with oil using pastry brush. Broil for approximately 4 minutes, or until slices are just browned. Turn slices over and repeat process for the other side. Layer slices in 9x13-inch dish and set aside.
Preheat the oven broiler.
In a sauté pan over medium-high heat, combine the onion and ground beef and sauté until meat is browned. Stir in the garlic, oregano, basil, cinnamon, salt and pepper. Add the tomato sauce. Remove from heat and stir in pine nuts. Cool.
Preheat the oven to 350℉.
Place large tablespoonfuls of the beef mixture on top of the eggplant slices in the baking dish. Places slices of mozzarella cheese over the top to completely cover the beef layer. Sprinkle with Parmesan and bake at 350 degrees for 30 minutes.
Sprinkle with additional Parmesan and serve while hot.

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