Melanzane bake

Name: Melanzane bake
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: Cooking oil; 4 medium eggplant - cubed. 1cm; 1 kg pork & beef minced meat; 1 Large red onion - diced; 4 garlic cloves - minced; 1 celery stock - finely diced; 1/2 tsp fennel seeds - crushed; 1 tsp Italian seasoning; 1 tsp lemon thyme -chopped; Chilli flakes - qty. To taste; salt to taste; 800 g tomato puree; 1 tsp oregano; 1 tsp paprika; Black pepper - to taste; 1 tbsp brown sugar; 600 g bechamel sauce; 2 eggs; 1/4 tsp grated nutmeg; 1 cup grated mozzarella cheese; 1/4 cup grated parmesan cheese; 1/2 cup bread crumbs

cepellina @cepellina

Its an express, 1 pot eggplant parmesan / lasagna inspired recipe that I came up with last night and it's immediately added to favourites. All seasonings are to taste and not 100% necessary.

cepellina @cepellina

Its an express, 1 pot eggplant parmesan / lasagna inspired recipe that I came up with last night and it's immediately added to favourites. All seasonings are to taste and not 100% necessary.

Saved

Ingredients

90mins

4 servings

Mince meat layer
Cooking oil
4medium eggplant - cubed. 1cm
1 kgpork & beef minced meat
1Large red onion - diced
4garlic cloves - minced
1celery stock - finely diced
1/2 tspfennel seeds - crushed
1 tspItalian seasoning
1 tsplemon thyme -chopped
Chilli flakes - qty. To taste
salt to taste
800 gtomato puree
1 tsporegano
1 tsppaprika
Black pepper - to taste
1 tbspbrown sugar
Bechamel layer
600 gbechamel sauce
2eggs
1/4 tspgrated nutmeg
1 cupgrated mozzarella cheese
1/4 cupgrated parmesan cheese
1/2 cupbread crumbs

Saved

Steps

90mins

1

Heat up a cast iron deep skillet and add a high smoke point oil. Add the cubed eggplant with a pinch of salt and fry until softened and golden. Then set aside for later
2

Add the meat, and all the seasonings in a bowl. Mix well.
Add to screaming hot skillet and keep stir-frying until golden brown.
3

Add the diced onion, garlic and celery.
Stir fry untill vegetables are softened.
4

Add the tomato puree and brown sugar. Let simmer for 5-10 minutes until tomato puree has slightly thickened and there are no watery bits.
5

Turn off heat and layer on top the cooled eggplant pieces
6

In a bowl mix the bechamel sauce with the nutmeg and eggs.
Layer the mixture on top of the eggplant layer
7

Add the cheeses and sprinkle the bread crumbs. If you have a oil spray. Spray lightly
8

Add the skillet to a pre heated 200c oven for 30 minutes, or until golden.