Casserole with eggplant and minced meat
WHAT YOU WILL NEED
From ingredients
10 products
SIMPLE PROCESS
Step by step recipe
The key to success is preparing the eggplants properly — fry until golden and pat them dry with paper towels to remove excess oil. Simmer the meat until all liquid has evaporated for a crumbly, flavorful texture. Layer everything tightly, don't skimp on cheese between layers, and the sour cream-egg mixture will make the casserole tender and moist. Let it rest for 10–15 minutes after baking — it will hold its shape beautifully.
Prepare the Eggplants
Wash 500 g (1.1 lb) eggplants, peel if desired, and slice into ½-inch (1–1.5 cm) rounds. If they are large, salt the slices, let sit 10 minutes, rinse and pat dry. Fry in vegetable oil over medium heat until golden on both sides. Transfer to paper towels to drain.
Cook the Meat Mixture
Finely chop 70 g (2.5 oz) onion. Sauté until translucent. Add 500 g (1.1 lb) pork mince and cook for 3–4 minutes, breaking it up with a spatula. Pour in 100 ml (½ cup) boiling water, simmer until all liquid evaporates. Season with salt (2–3 g), pepper, and herbes de Provence. Remove from heat.
Layer the Casserole
Grease a baking dish. Arrange the fried eggplants in a tight layer, season with salt and pepper. Top with half of the grated cheese (about 125 g / 4.5 oz). Spread the meat mixture evenly over the cheese. Arrange tomato slices (300 g / 10.6 oz) on top, season, and sprinkle with remaining cheese.
Make the Custard
Whisk 4 large eggs (220 g / 7.8 oz) with 200 g (about 1 cup) sour cream until smooth. Pour the mixture evenly over the casserole.
Bake
Preheat oven to 200°C (400°F). Bake for 35–40 minutes until golden and bubbly. Let it rest for 10 minutes before slicing and serving.
CHEF'S TIP
Choose Young Eggplants
Young eggplants have thin skin and fewer seeds — they don't taste bitter and cook faster. For larger ones, salt the slices for 10 minutes, then pat dry to remove bitterness.
Don't Skimp on Oil for Frying
Eggplants soak up oil like sponges. Fry them over medium heat until golden, then place on paper towels to drain excess fat.
Simmer the Meat Until Dry
After adding water (½ cup), cook until all liquid evaporates — this makes the meat denser and more flavorful. Leftover moisture makes the casserole watery.
Let the Casserole Rest After Baking
Leave it at room temperature for 10–15 minutes after baking — it firms up and slices into neat portions.
SUBSTITUTIONS
Add your taste
- Swap Pork Mince for Chicken or Turkey Chicken mince is leaner and cooks faster. Calories drop to ~120, and the taste becomes milder.
- Use Zucchini Instead of Eggplant Zucchini gives a milder flavor and a less greasy texture. No need to salt — just slice and fry.
- Replace Sour Cream with Greek Yogurt Use 200 g (about 1 cup) Greek yogurt for a lighter custard — fewer calories and a fresh tang.
- Add Mushrooms to the Meat Sauté 200 g (7 oz) of chopped mushrooms with the onions before adding the meat for a richer, earthier flavor.
HOW TO STORE
How to Store Eggplant and Minced Meat Casserole
Cool the casserole to room temperature, then cover with a lid or plastic wrap. Refrigerate for up to 3 days. Reheat in the oven at 160°C (325°F) for 10–12 minutes or microwave for 2–3 minutes. You can freeze portions: wrap each in plastic wrap and place in a bag. Freeze for up to 2 months. Thaw in the fridge, then reheat.
GOOD TO KNOW