Eggplant Casserole

Ingredients

Potatoes 500 g

Onions 2

Garlic 3 cloves

Eggplant 600 g

Minced meat 350 g

Tomatoes 2

Milk 250 ml

Flour 4 tbsp

Sour cream 150 g

Egg 1

Rosemary

Thyme

Ground black pepper

Ground red pepper

Nutmeg

Vegetable oil

Olive oil

Boil the potatoes in their skins, cool, and peel. Peel and dice the onion and garlic. Fry the minced meat, onion, and garlic in the oil for 5 minutes, stirring occasionally. Add the spices.

Slice the eggplant lengthwise. Lightly fry in vegetable oil. Remove from the pan. Slice the potatoes and tomatoes.

Preheat the oven to 200°C (400°F). Layer the eggplant, tomatoes, potatoes, and ground meat in a greased pan. Bring the milk to a boil and blend it with the flour sauce. Add the sour cream and egg. Season with nutmeg, salt, and pepper.

Pour over the casserole. Sprinkle with cheese. Bake for 45 minutes at 180°C (350°F).

Enjoy!