Eggplant casserole


Carrots (medium) 1 pc

Onion 1 pc

Eggplant 2 pcs

Potatoes 1 pc

Minced pork 300 g

Tomatoes in their own juice 1 stack.

Ground nutmeg to taste

Hard cheese 70 g

Vegetable oil 1-2 tbsp. l.

Dried basil to taste

Salt to taste

Pepper to taste

Saute the onions with grated carrots.

Cut the eggplants with plastic, pour over with oil, salt and bake for 10-15 minutes at 180 C.

Cut the potatoes into plastic.

Add spices and minced meat to sautéed onions with carrots and fry.

Add tomatoes chopped in a blender in their own juice and simmer until thick, salt and pepper to taste if necessary.

In a heat-resistant baking dish greased with vegetable oil, lay the ingredients in layers, starting with potatoes and alternating between meat and vegetables.

At the end, sprinkle with grated cheese and send to bake at 170C for 30 minutes.

Serve garnished with herbs.

Bon appetit!