Eggplant and Mince Casserole

Directions

1. 1

   Step 1

   

   Prepare a frying pan and a rectangular baking dish approximately 20 × 30 cm. Wash the eggplants, peel the onion. Grate the cheese on a medium grater.

2. 2

   Step 2

   

   Cut the eggplants lengthwise into slices 7–10 mm thick. Salt on both sides and leave for 15–20 minutes to remove bitterness. Pat the released moisture with a paper towel.

3. 3

   Step 3

   

   Heat vegetable oil in a frying pan. Place the eggplant slices and sauté for 2 minutes on each side until soft. Transfer the eggplants to a plate lined with a paper towel to remove excess oil.

4. 4

   Step 4

   

   In the same pan, sauté finely chopped onion until translucent. This will take 3–4 minutes.

5. 5

   Step 5

   

   Add the beef mince and sauté, stirring, for 5–7 minutes until the color changes. Pour in 50–100 ml of hot water, cover with a lid, and simmer for another 5–7 minutes.

6. 6

   Step 6

   

   Add tomato paste, salt, pepper, paprika, and oregano. Stir, heat for 2–3 minutes, and remove from heat.

7. 7

   Step 7

   

   In a bowl, whisk the eggs with salt. In a separate bowl, add the flour, pour in a small amount of milk, and whisk until lumps dissolve. Combine the egg mixture, remaining milk, and flour mixture. Stir until smooth.

8. 8

   Step 8

   

   In an oiled baking dish, arrange half of the sautéed eggplants, slightly overlapping the edges. Evenly distribute all the meat mince on top. Cover the mince with the remaining eggplants.

9. 9

   Step 9

   

   Pour the egg-milk mixture over. Sprinkle generously with grated cheese on top.

10. 10

    Step 10

    

    Bake in an oven preheated to 180 °C for about 30 minutes, until the filling sets and the cheese melts and turns golden.

11. 11

    Step 11

    

    Let the casserole cool slightly, cut into portions, and serve.