Eggplant Minced Meat Gratin with Mozzarella and Parmesan

Juicy eggplant slices, savory minced beef and a golden cheese crust make a filling oven bake without pasta or bread. It fits perfectly into a keto week.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 200 g Eggplant
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 250 g Ground beef
• 80 g Passata
• 1 tsp Oregano, dried
• Salt
• Pepper
• 2 pc Eggs
• 40 g Parmesan, grated
• 125 g Mozzarella
• 1 bunch Basil

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Wash the eggplant, cut lengthwise into slices about 1 cm thick, salt them and brush them with 1 tbsp olive oil on a baking sheet lined with baking paper.
3. Bake the eggplant slices in the oven for about 15 minutes until golden brown, turning them once.
4. Meanwhile, finely chop the garlic clove and briefly sweat it in the remaining tbsp of olive oil in a pan.
5. Add the ground beef, fry until crumbly, season with salt, pepper and oregano and stir in the passata. Simmer for about 5 minutes.
6. Grease a small baking dish or line it with baking paper, place half of the eggplant slices in it, spread the meat over them and cover with the remaining eggplant slices.
7. Whisk the eggs with the grated parmesan, season lightly with salt and pepper and pour over the casserole.
8. Drain the mozzarella, cut into slices or cubes and distribute on top of the casserole.
9. Bake the casserole in the oven for about 15 to 20 minutes, until the cheese is golden brown and the egg has set.
10. Pluck the basil leaves, sprinkle over the gratin and serve hot.