Eggplant casserole with minced meat and cheese
Description
The recipe won't take much time. I used a pork and beef mince for this dish, but you can use any other kind you have on hand. Thanks to the milk and egg mixture, the casserole turns out very tender, with the minced meat slow-cooking in the oven until it melts in your mouth. Serve hot.
Instructions
- 1
Step 1
1. Cut the eggplants in half lengthwise, salt them, and let them sit for 10 minutes.
- 2
Step 2
2. Then fry on both sides in vegetable oil.
- 3
Step 3
3. Slice the onion into half-rings and sauté in the same skillet until semi-transparent.
- 4
Step 4
4. Finely chop the dill and add it to the mince. Add salt, pepper, and mix well.
- 5
Step 5
5. Slice the tomatoes into rings.
- 6
Step 6
6. Place a portion of the eggplants in a baking dish, skin side down. Layer with pieces of butter, then evenly spread the meat filling on top.
- 7
Step 7
7. Spread the fried onions over the minced meat, then a layer of tomatoes, and the remaining eggplants (skin side up).
- 8
Step 8
8. Prepare the casserole topping. Mix the eggs and milk, add salt, and whisk with a whisk. Add the cheese, grated on a coarse grater, and mix.
- 9
Step 9
9. Pour the liquid over the eggplants and bake them in the oven for 1 hour at 180 degrees. Delicious appetizer is ready!