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🍽️ Golden-Brown Lamb Mince Casserole with Eggplant

623 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• salt
• 3 tbsp olive oil
• 400 g waxy potatoes
• 1 onion
• 2 garlic cloves
• 500 g lamb mince
• 3 tbsp flour
• 250 ml dry white wine
• 1 tbsp fresh chopped oregano
• pepper (from the mill)
• 2 tbsp butter
• 500 ml milk
• 100 g grated Alpine cheese

Instructions

1. 1. Wash the eggplant thoroughly and slice it into thick rounds.
2. 2. Sprinkle the eggplant slices with salt and let them sit for ten minutes to draw out moisture.
3. 3. Heat two tablespoons of oil in a large frying pan.
4. 4. Fry the eggplant slices for about two minutes on each side until golden brown.
5. 5. Place the fried slices on kitchen paper to absorb excess fat.
6. 6. Peel the potatoes and wash them afterwards.
7. 7. Slice the peeled potatoes into thin rounds.
8. 8. Peel the onion and the garlic.
9. 9. Dice the onion and garlic very finely.
10. 10. Heat one tablespoon of oil in a separate frying pan.
11. 11. Sauté the onions and garlic in the oil until they become translucent.
12. 12. Add the lamb mince to the pan.
13. 13. Fry the meat until it is crumbly and fully cooked.
14. 14. Stir one tablespoon of flour into the meat.
15. 15. Deglaze the mixture with the wine.
16. 16. Add the oregano.
17. 17. Season the filling with salt and pepper to taste.
18. 18. Let the meat mixture simmer for about five minutes until the liquid has reduced.
19. 19. Remove the pan from the heat.
20. 20. Melt the butter in a small saucepan.
21. 21. Stir the remaining flour into the melted butter.
22. 22. Pour the milk slowly into the butter-flour mixture while stirring constantly.
23. 23. Let the sauce simmer for about five minutes until it thickens.
24. 24. Remove the saucepan from the heat.
25. 25. Stir the cheese into the warm sauce until it has melted.
26. 26. Season the cheese sauce with salt and pepper to taste.
27. 27. Preheat the oven to 180 degrees Celsius fan-forced.
28. 28. Spread a thin layer of the cheese sauce on the bottom of a baking dish.
29. 29. Place a layer of potato slices on top of the sauce.
30. 30. Spread half of the lamb mince filling over the potatoes.
31. 31. Place the fried eggplant slices on top of the meat layer.
32. 32. Spoon some of the remaining cheese sauce over the eggplants.
33. 33. Spread the remaining lamb mince filling over the eggplants.
34. 34. Pour the remaining cheese sauce evenly over the entire casserole.
35. 35. Bake the casserole in the preheated oven for about 45 minutes until golden brown.

Nutrition per serving

• kcal: 623
• Protein: 42 g · Fett/Fat: 31 g · Carbs: 33 g