Eggplant casserole with tomatoes and minced meat is a delicious combination. The best eggplant casseroles with tomatoes and minced meat

Eggplant casseroles are a great way to quickly make a hearty and tasty lunch or dinner.

It is enough to chop the vegetables according to the recipe, put them in the form of layers and bake.

Eggplant casserole with tomatoes and minced meat - the basic principles of cooking

To start prepare the vegetables. Eggplants are washed, wiped with napkins and cut into circles. Then they are placed in a deep dish, abundantly sprinkling each layer with common salt. Stand for an hour, then shift in a colander, rinsed and dried on a disposable towel.

Tomatoes are washed, wiped and cut into circles, or crushed into small pieces. In addition to eggplants and tomatoes, you will need onions and garlic. They are also cleaned and chopped.

Stuffing can be used mixed, chicken, beef or pork. It is seasoned with spices, finely chopped onions and greens are added to it. Mix thoroughly.

Now collect the casserole, laying out all the prepared ingredients layers in a deep form. Bake the casserole for forty minutes.

A classic recipe can be changed by adding other vegetables or mushrooms. It all depends on your imagination, but the main ingredients are eggplant, minced meat and tomatoes.

Vegetables can be poured with cream, or smeared with each layer of sour cream or mayonnaise.

Shortly before the end of cooking, the casserole is sprinkled with cheese chips, so that an appetizing crust forms on top.

Recipe 1. Eggplant Casserole with Tomatoes and Minced

Ingredients

four eggplants;

ground black pepper;

Half a kilo of ground beef;

kitchen salt;

200 grams of cheese;

vegetable oil;

three tomatoes;

a glass of sour cream.

Method of preparation

1. Blue wash and cut the stalk. Cut the vegetables into circles and place on a plate, sprinkled with salt. Leave until they put the juice and bitterness comes out. 2. Pour vegetable oil into the frying pan and heat it well. Put the minced meat and fry, constantly stirring, so that it broke up into small pieces. Salt practically minced minced and season with pepper.

3. Rinse the eggplants and leave in a colander to glass all the water. Drain on a disposable towel. Fry circles on both sides in a pre-heated pan with a minimum amount of vegetable oil. It is enough that they just lightly brown.

4. Chop cheese on a coarse grater.

5. Put a layer of fried eggplants on the bottom of the form with high sides. Lay the minced meat on top. Liberally lubricate with sour cream and salt. Top with a layer of tomato slices. Pour the vegetables with minced cheese and place for 25 minutes in a preheated 200C oven. Serve with fresh homemade bread.

Recipe 2. Eggplant casserole with tomatoes, potatoes and minced meat

Ingredients

300 g ground beef;

salt;

large eggplant;

basil;

large onion;

sunflower oil;

eight tomatoes in their own juice without skin;

two cloves of garlic;

two potatoes;

100 g of mayonnaise;

150 g of cheese Telziter.

Method of preparation

1. Wash the washed eggplants with a paper towel and cut them into half a centimeter thick circles. Put in a bowl and pour salt solution. Soak for half an hour. Then rinse and dry on a paper napkin. Fry the eggplants in a small amount of well-heated vegetable oil to a light rosy.

2. Peel the bulb. Chop half finely and place in a frying pan with sunflower oil, preheating it. Fry until soft and add the minced meat. Continue cooking, stirring often, so that the stuffing falls apart into small particles. Salt and season with pepper.

3. Put half of the grilled eggplants in a deep baking dish. Spread half the minced meat on top.

4. Cut the remaining half of the onion into half rings. Chop garlic into thin slices. 5. On the stuffing put half the tomatoes, onions and garlic. Sprinkle with basil and season with salt and pepper.

6. Peel the grated potatoes and spread them evenly over the tomatoes. Lay out all the ingredients in the same order again. Salt, sprinkle with basil and pepper. Sprinkle with large shavings of cheese and grease with mayonnaise. Bake for half an hour in a well-heated oven, covered with a sheet of foil, which must be removed after a quarter of an hour.

Recipe 3. Eggplant Casserole with Tomatoes, Cheese and Minced

Ingredients

some flour;

four eggplants;

dried ground spices;

400 g mixed minced meat;

sunflower oil;

two eggs;

150 g Dutch cheese;

bulb;

four fleshy tomatoes.

Method of preparation

1. Wash the blue ones, wipe and cut them into half a centimeter thick circles. Place the eggplants in a bowl of salted cold water and soak for half an hour.

2. Peel the onions from the husk and finely crumble it. Pass it on preheated vegetable oil until transparent. Put the mince into the pan and, stirring with a spatula, stir fry it until the color changes. Season with dried spices.

3. Rinse the eggplants and place them on a napkin to get rid of excess moisture. Roll each circle in flour and fry in a separate pan on both sides until golden brown. Put the fried eggplants on a plate covered with a napkin to get rid of excess fat.

4. Beat eggs into the minced meat and mix. Cut the tomatoes into thin slices and grate the cheese.

5. In a form with high sides, place half of the fried blue ones, on them evenly spread half of the minced meat. Then a layer of eggplants. Sprinkle with half the cheese chips. Top with a layer of minced meat. On it are slices of tomatoes.

6. Bake at 180 ° C for 25 minutes. Sprinkle the hot casserole with the remaining cheese and garnish with a sprig of greens. Serve with pita bread or tortillas.

Recipe 4. Eggplant Casserole with Tomatoes, Mushrooms and Minced

Ingredients

two thin pita;

fresh greens;

250 g minced meat;

salt;

250 g of champignons;

black pepper;

250 grams of cheese;

Provencal herbs;

large eggplant;

sunflower oil;

large onion;

mayonnaise;

half a kilo of tomatoes;

garlic - a few cloves.

Method of preparation

1. Peel the onion and garlic. Finely crumble them.

2. Mince put a well-heated pan with sunflower oil and fry, adding onions and garlic. Stir vigorously with a spatula so that the stuffing is not going to large breasts. Salt and season with Provencal herbs and pepper.

3. Peel the champignons, chop them up with thin plates and fry them in a separate griddle.

4. Wash eggplants and chop finely. Salt, mix and soak for half an hour. Then rinse and fry in hot oil until golden brown. Squeeze the garlic into the eggplants, stir and remove from the heat.

5. Tomatoes and peeled onions, crumble melenko. Fry onion until light brown and add tomatoes. Pepper, salt and add a pinch of sugar and Provencal herbs. Stir and simmer, covered with a lid, for eight minutes. Then squeeze the garlic into the sauce and add the chopped greens. Stew under the lid until the sauce is thick and smooth.

6. At the bottom of the deep form, put the folded sheet of lavash in half and lay the casserole on it in layers: minced meat, lavash sheet, sauce, fried mushrooms, half of cheese chips, lavash sheet, fried eggplant, pita bread. Sprinkle with the remaining cheese. Grease each layer with mayonnaise. Bake in a preheated oven until a delicious crust. Serve the eggplant casserole with tomatoes and minced meat hot.

Recipe 5. Eggplant Casserole with Tomatoes, Minced Meat and Smoked Cheese

Ingredients

300 g minced chicken;

freshly ground black pepper;

2 eggplant;

salt; six potatoes;

100 g smoked cheese;

75 ml of vegetable oil;

100 g 15% sour cream;

Bay leaf;

30 grams of flour.

Method of preparation

1. Eggplants wash and chop straws. Soak them in saline for an hour. Then rinse, squeeze and fry in a small amount of vegetable oil until soft and light rosy.

2. Fry the minced chicken in hot oil. Dissolve the flour in a glass of drinking water and pour the mixture into the stuffing. Season with pepper and salt. Add bay leaf, stir and simmer for ten minutes over low heat.

3. Peel the potatoes and slice them. Salt and mix. Put half of the potatoes in a deep, buttered form. Spread half the stuffing on it. Then comes a layer of eggplants and again potatoes and minced meat. Grease the casserole with sour cream and sprinkle liberally with cheese chips. Bake for 45 minutes at 180 ° C. Serve with fresh tortillas.

Recipe 6. Eggplant casserole with tomatoes and minced meat “Greek moussaka”

Ingredients

two medium eggplants;

75 g breadcrumbs.

Minced meat

100 g of feta cheese;

pound of ground beef;

two bulbs;

50 ml of olive oil;

two tomatoes;

salt;

30 grams of tomato paste;

2 g ground cinnamon;

50 g chopped parsley;

2 g of lavender flowers;

25 g oregano;

5 g mint.

Sauce

30 grams of flour;

2 g of nutmeg;

50 g butter;

2 yolks;

70 grams of cheese;

500 ml of milk.

Method of preparation

1. Cut the washed eggplants into thin diagonally. Salt and leave for half an hour. Then rinse, drain and fry.

2. Tomatoes are scalded with boiling water and clean, finely chop the flesh.

3. Feta cheese and hard three on a medium grater.

4. Rinse greens and finely crumble.

5. Fry the chopped onion in olive oil until golden brown. Add the stuffing and continue to fry, stirring often, for about forty minutes. Add tomatoes and tomato paste, pour in some water, stir and simmer for ten minutes. Turn off the fire and season the minced meat with salt, parsley, cinnamon, oregano, lavender and mint. 6. In another pan, dissolve butter, add flour and mix. Fry it for a couple of minutes, and pour in milk. Intensive mix. Cook a couple more minutes. Add nutmeg and grated hard cheese. Stir and remove from heat. Cool to warm and add yolks. Stir.

7. Cover the deep mold with baking paper and sprinkle with breadcrumbs. Lay out a layer of eggplant. Distribute minced meat on top. We put on it feta cheese and hard cheese shavings. Put another layer of eggplant. Sprinkle with breadcrumbs and pour sauce. Sprinkle with cheese chips.

8. We bake the casserole for half an hour. Cool it to a warm state and cut into pieces.