Eggplant Casserole with Minced Meat under Bechamel Sauce
An aromatic and very delicious dish. The sauce makes the minced meat juicy, while the eggplants add a special taste and aroma. This recipe is designed for small baking molds with a volume of about 250 ml, but you can use one baking pan measuring about 15x20 cm.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- eggplants 500 g
- minced meat 500 g
- tomatoes 500 g
- onion 200 g
- cheese 200 g
- vegetable oil
- salt
- pepper
- greens to taste
- milk 250 ml
- butter 30 g
- flour 30 g
Instructions
Step 1 of 18
Cut the eggplants into cubes.
Step 2 of 18
Sprinkle with salt and leave for 30 minutes, then rinse in cold water.
Step 3 of 18
Finely chop the onion.
Step 4 of 18
Finely chop the greens.
Step 5 of 18
Peel the tomatoes. Grind them using a grater or blender.
Step 6 of 18
Sauté the onion in vegetable oil.
Step 7 of 18
Add the minced meat to the onion, salt and pepper. Fry for 10–15 minutes.
Step 8 of 18
Sauté the eggplant cubes in vegetable oil, add salt and pepper.
Step 9 of 18
Add the tomatoes to the pan and stew for 5 minutes.
Step 10 of 18
Add the chopped greens, mix and remove from heat.
Preparing the sauce
Step 11 of 18
Melt the butter.
Step 12 of 18
Stir in the flour and lightly brown it.
Step 13 of 18
Pour in the milk, salt and pepper. Stir until thickened, then remove from heat.
Step 14 of 18
Grate the cheese using a fine grater.
Step 15 of 18
Distribute the minced meat into baking molds.
Step 16 of 18
Pour over the sauce so that it permeates the meat.
Step 17 of 18
Place the eggplants on top.
Step 18 of 18
Sprinkle with grated cheese and place in the oven. Bake for 20–25 minutes at a temperature of 180 degrees.