Baked Eggplant Casserole
Alejandra Cota
The most popular eggplant recipes are usually those where they are stuffed with some other ingredient. This time, we present a lasagna with this fruit, baked with delicious Manchego cheese. The secret to prevent the eggplant from becoming bitter is to de-bitter it, meaning soaking it in salted water until it changes color. You can't go wrong with this step-by-step.
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Ingredients
4
Servings
  • 4 eggplants
  • water
  • 1/4 cups salt
  • 1 tablespoon vegetable oil
  • 500 grams ground meat, ground beef
  • 1/2 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon powder
  • 1 teaspoon oregano
  • salt
  • pepper
  • 1/2 cups tomato purée
  • 4 tomatoes, poached and chopped
  • 1/2 cups beef broth
  • 1 cup sour cream
  • 1 cup goat cheese
  • 1 cup Manchego cheese, grated
  • parsley, finely chopped, for garnish
Preparation
2h
45 mins
Low
  • Preheat the oven to 180°C.
  • On a cutting board, slice the eggplant into medium-thick rounds, and soak them in water and salt for 1 hour to prevent bitterness.
  • In a skillet, heat the oil, cook the meat until it changes color. Add the onion, garlic, nutmeg, cinnamon, oregano, salt, and pepper.
  • Once the vegetables are soft, add the tomato puree, chopped tomato, and beef broth. Cook for 30 minutes until all the liquids evaporate. Remove.
  • On a grill, roast the eggplants on both sides and set aside.
  • In a baking dish, place a layer of eggplant followed by the meat, cream, goat cheese, Manchego cheese, and repeat this process until the container is full.
  • Finish with Manchego cheese, sprinkle with parsley and bake until the cheese is golden, about 10 minutes. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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