Greek Eggplant Casserole
Ingredients:
- 2Eggplants, peeled, large, 0.5 cm slices
- 80 mlOlive Oil
- 500gBeef
- 1Onion, thinly sliced from stem to root
- 4 clovesGarlic, crushed
- 400 ml (1 can)Italian Tomatoes, blended
- 350 gCottage Cheese
- 100gParmesan Cheese, finely grated
- 250 mlCream
- 1/4 seedNutmeg, finely grated
- 1 stickCinnamon, ground
- 3 gOregano, ground
Method:
- Preheat oven to 230 ℃ / 425 ℉.
- Lay Eggplant flat on sheet pan, season with Salt, Pepper, Garlic Plus. Brush with Olive Oil, then bake for about 30 minutes.
- In a fry pan on medium high heat, add Oil, allow to get hot. Add Onion, lightly season with Salt, Pepper, and Garlic Plus. Saute for 5 minutes, stirring occasionally.
- Add Beef, saute for 10 minutes, (until well browned), stirring occasionally.
- Reduce heat to medium. Make a well in centre of the pan, add Garlic, saute for 30 seconds.
- Add Cinnamon, and Oregano, and saute for 5 minutes.
- Add Tomatoes, simmer for 40 minutes.
- In a 9"x13" pan drizzle bottom with a little Olive Oil, then layer half the Eggplant.
- Top with half the Meat Sauce, add layer of Cottage Cheese.
- Layer remaining Eggplant slices, add remaining Meat Sauce, remaining Cottage Cheese.
- In a sauce pan on medium heat, add Cream. Bring to a simmer, add Parmesan Cheese, and Nutmeg, bring back to a simmer, keep simmering until sauce thickens.
- Pour over pan with Eggplant and bake for 45 minutes or until top is golden brown and bubbling.