Potato and eggplant casserole

Category: Meat dishes
Potato and eggplant casserole

Ingredients

Eggplant 1 kg
Potatoes 800g
Onion 200g
Garlic 2 cloves
Vegetable oil approximately
Rosemary 1 tbsp. l.
Thyme 1 tbsp. l.
Sage 1 tbsp. l.
Minced meat (pork + beef) 500g.
Tomatoes in their own juice (peeled and turned in the Jurassic) 400g
Tomato paste 2 tbsp. l.
Eggs 3 pcs.
Milk 1/8 liter
Grated cheese 200g
Salt pepper taste

Cooking method

  • Cut the eggplants into circles, salt and let stand. Boil potatoes in their skins. Peel the onion and garlic, finely chop and sauté with herbs in 1 tbsp. l. rast oil. Put the minced meat here and fry everything. Add mashed tomatoes and tomato paste, salt, pepper, cover and simmer over low heat for 20 minutes.
  • Heat the oven to 200g. Dry the eggplants and fry on both sides. Peel the potatoes and cut into slices. Place eggplants, potatoes and minced meat in layers in a greased dish. Finish with a layer of eggplant.
  • Mix eggs, milk and grated cheese, season with black pepper. Put this mass on top of the casserole. Bake for about 40 minutes until golden brown.
  • Bon Appetit!


alina-ukhova
Natusik, you have such juicy and appetizing dishes, (I looked through everything) are prepared without much hassle, what I need now. And the photos are very bright and beautiful. Thank you!
Natusik
alina-ukhova,oh, and thank you!

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