A delightful and hearty casserole featuring layers of roasted eggplant, savory ground beef, and creamy cheese.
Preheat your oven to 400°F.
Preheating ensures even cooking from the start.
Wash and slice the eggplants into 1/4-inch thick rounds.
Uniform slices help the eggplant cook evenly.
Brush the eggplant slices with olive oil and season with salt and pepper.
Use a brush for even oil distribution.
Arrange the eggplant slices on a baking sheet and roast in the oven for 20 minutes, flipping halfway through.
Flipping ensures both sides are evenly roasted.
In a skillet, cook the ground beef with diced onion until browned. Season with salt and pepper.
Drain excess fat for a lighter dish.
Reduce the oven temperature to 350°F.
Lowering the temperature prevents overcooking.
In a greased 9x9 baking dish, layer half of the roasted eggplant, followed by half of the beef mixture, half of the enchilada sauce, half of the sour cream, and half of the cheese. Repeat the layers with the remaining ingredients.
Press each layer gently for a compact casserole.
Bake the casserole in the oven for 30 minutes until bubbly and golden on top.
Let the casserole cool slightly before serving.
Serve the casserole warm, garnished with fresh herbs if desired.
Fresh parsley or cilantro adds a pop of color and flavor.
Continua nella nostra app per un'esperienza migliore
