Eggplant casserole with meat

Here's a savory and satisfying Eggplant Casserole with Meat recipe that’s sure to please:

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 lb (450g) ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 egg, beaten
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a large casserole dish with a little olive oil or cooking spray.

2. Prepare the eggplant:

   • Slice the eggplants into 1/4-inch rounds. Lay them out on paper towels and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Pat them dry with paper towels.

3. Cook the eggplant:

   • Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until they are golden brown and tender, about 3-4 minutes per side. Add more oil if needed. Set aside.

4. Cook the meat sauce:

   • In the same skillet, add a bit more olive oil if needed. Cook the chopped onion and garlic over medium heat until softened, about 3-4 minutes.
   • Add the ground beef or lamb, breaking it up with a spatula. Cook until browned and cooked through. Drain any excess fat.
   • Stir in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for about 10 minutes to combine the flavors.

5. Assemble the casserole:

   • Spread a layer of eggplant slices on the bottom of the greased baking dish.
   • Top with a layer of the meat sauce.
   • Add another layer of eggplant slices, followed by the remaining meat sauce.

6. Add cheese:

   • Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.

7. Bake:

   • Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden and bubbly and the casserole is heated through.

8. Garnish and serve:

   • Let the casserole rest for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.

Serve:

This Eggplant Casserole with Meat is perfect as a main course or served with a side of crusty bread or a fresh salad.

Enjoy your flavorful and hearty casserole!