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Categories:
eggplants olive oil yellow onion garlic tomatoes salt ground nutmeg flat leaf parsley Parmesan cheese sour cream egg
Viewed: 38 - Published at: 8 years agoIngredients
- 2 large eggplants, sliced or 20 slices of chargrilled eggplants
- olive oil flavored cooking spray
- 1 yellow onion, diced
- 2 garlic cloves
- 500 g lean ground beef
- 1 (400 g) can chopped tomatoes
- salt and pepper
- 3/4 teaspoon ground nutmeg
- 3/4 cup flat leaf parsley, chopped
- 1/2 cup fresh parmesan cheese, grated
- 300 ml sour cream
- 1 egg, beaten
Method
- Preheat oven to 190 degrees Celsius.
- If using fresh eggplants - spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish.
- Bake eggplant slices for about 20 minutes or until tender.
- Meanwhile spray saucepan with oil and heat, add onion and garlic and saute.
- Add mince meat to onion mixture and brown.
- Add tomatoes and 1/4 tsp nutmeg to meat, simmer for approximately.
- 15-20 minutes.
- Combine parmesan cheese, 1/4 cup of the parsley and 1/4 tsp nutmeg in one bowl.
- Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl.
- Layer half eggplant slices over base of a baking dish (such as lasagne dish).
- Pour meat sauce over eggplant.
- Sprinkle Parmesan mixture over meat.
- Layer remaining eggplant over meat and parmesan.
- Top with sour cream mixture.
- Bake in heated oven for 40 minutes or until golden brown.
