Eggplant Casserole

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Eggplant Casserole
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
738
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie738 cal.(35 %)
Protein42 g(43 %)
Fat43 g(37 %)
Carbohydrates34 g(23 %)
Sugar added1 g(4 %)
Roughage4.9 g(16 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.3 mg(28 %)
Vitamin K30.1 μg(50 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin16.5 mg(138 %)
Vitamin B₆0.7 mg(50 %)
Folate133 μg(44 %)
Pantothenic acid2.3 mg(38 %)
Biotin24.4 μg(54 %)
Vitamin B₁₂4.8 μg(160 %)
Vitamin C41 mg(43 %)
Potassium1,393 mg(35 %)
Calcium435 mg(44 %)
Magnesium107 mg(36 %)
Iron5.1 mg(34 %)
Iodine46 μg(23 %)
Zinc6.9 mg(86 %)
Saturated fatty acids18.6 g
Uric acid191 mg
Cholesterol263 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
2 Eggplant
salt
olive oil (for cooking)
1 onion
1 Zucchini
400 grams Ground meat (beef or lamb)
250 milliliters dry white wine
1 pinch sugar
freshly ground peppers
½ tsp Ground cinnamon
1 tsp dried oregano
100 grams Hard cheese (gruyere or kefalotiri)
3 eggs
4 Tbsps breadcrumbs
2 Tbsps butter (for greasing)
2 Tbsps Pastry flour
400 milliliters milk
Nutmeg (freshly grated)
1 tsp lemon juice
200 grams waxy potatoes
2 Tomatoes
freshly chopped parsley (for garnish)
How healthy are the main ingredients?
potatooreganosugarEggplantsaltolive oil

Preparation steps

1.

Rinse and horizontally slice eggplants. Season with salt and soak in water for about 10 minutes, then pat dry. Heat 1-2 tablespoons oil in a pan and cook eggplant slices in portions until golden brown on both sides for 3-4 minutes. Remove and drain on paper towels.

2.

Peel and mince onion. Rinse and coarsely grate summer squash. Sauté onion and squash in 1-2 tablespoons hot oil and stir in minced meat. Cook until meat in crumbly and liquid evaporates. Deglaze with wine. Season with salt, sugar, pepper, cinnamon and oregano and simmer for about 10 minutes until liquid has almost completely evaporated. Remove from heat and let cool. Stir in half the grated cheese, 1 egg and breadcrumbs.

3.

Melt butter in a hot pan and stir in flour. Stir in milk. Boil and thicken, stirring constantly, for about 5 minutes. Remove from heat and let cool slightly. Whisk in remaining cheese and remaining eggs. Season with salt, pepper, nutmeg and lemon juice.

4.

Peel, rinse and thinly slice potatoes. Rinse and slice tomatoes.

5.

Preheat the oven to 180°C (approximately 350°F).

6.

Grease a casserole dish with butter and line the bottom with half the eggplant. Top with filling and cover with potato slices. Add remaining eggplant slices and drizzle béchamel sauce. Cover with tomatoes and bake until golden brown, for about 1 hour. Cover with foil as needed. 

7.

Remove from oven and serve with sprinkled with parsley.