Get ready to transform your dinner table with a mouthwatering Mediterranean masterpiece that combines the rich, hearty flavors of minced meat and tender, golden-brown eggplant. This isn't just another casserole – it's a culinary journey that will transport your taste buds straight to the sun-drenched shores of the Mediterranean, promising a dining experience that's both comforting and incredibly delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 pound minced meat
- 2 eggplants, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and thoroughly.
- Prepare the eggplants by slicing them into 1/2-inch thick rounds. To reduce bitterness, sprinkle the slices with salt and let them sit for about 10 minutes. Afterward, rinse the slices under cold water and pat them dry with paper towels.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and soft.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Increase the heat to medium-high and add the minced meat to the skillet. Cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 5-7 minutes.
- Once the meat is cooked, drain any excess fat if necessary. Stir in the can of diced tomatoes (with their juices), oregano, salt, and pepper. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
- In a separate skillet, heat another tablespoon of olive oil over medium heat. Add the eggplant slices in batches, cooking them for about 3-4 minutes on each side until they are golden brown and tender. Remove them from the skillet and set aside.
- In a greased 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Spread half of the meat mixture over the eggplant. Repeat the layers with the remaining eggplant and meat mixture.
- Cover the baking dish with aluminum foil to prevent the casserole from drying out during baking.
- Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
- Once done, remove the casserole from the oven and let it cool for about 5 minutes before serving. This will help the layers set and make it easier to slice.
- Serve the casserole warm, garnished with fresh herbs if desired. Enjoy your Mediterranean Mince and Eggplant Casserole!
Tips
- Salt and Drain Eggplant: The key to avoiding bitter eggplant is to salt the slices and let them sit for 10 minutes. This draws out excess moisture and removes any potential bitterness.
- Brown the Meat Properly: Ensure you cook the minced meat on medium-high heat and break it into small pieces for even cooking and maximum flavor development.
- Layer Carefully: Take your time when layering the casserole. Uniform layers ensure each bite is perfectly balanced with meat and eggplant.
- Don't Skip the Foil: Covering the casserole for the first 30 minutes prevents drying out and helps the flavors meld together beautifully.
- Let It Rest: Allowing the casserole to cool for 5 minutes after baking makes it easier to serve and helps the layers set.
- Optional Enhancements: Consider topping with fresh herbs like parsley or adding a sprinkle of feta cheese for an extra Mediterranean touch.
- Make-Ahead Friendly: This casserole tastes even better the next day, so it's perfect for meal prep or leftovers!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
