Aubergine-Patty Casserole

Ingredients

• 1 onion
• 2 Garlic cloves
• 5 tbsp olive oil
• 500 g mixed minced meat
• 1 large can chopped tomatoes (ca. 800 g)
• 1 tsp Dried oregano
• 600 g eggplant
• 800 g firm boiling potatoes
• 200 g sheep cheese
• 50 g butter
• 40 g flour
• 500 ml milk
• 1 tsp chili flakes
• Salt
• Pepper (from the grinder)
• flour (for dredging)

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Step 1

3. 3.

   Preheat the oven to its highest setting. Wash and trim the eggplant. Peel and wash the potatoes. Slice both into thin rounds, dredge in flour, and fry in hot oil until golden brown. Season with salt and pepper.

4. 4.

   Step 2

5. 5.

   Peel and dice the onion and garlic, sauté in 1 tbsp oil. Add minced meat and cook until crumbly. Stir in tomatoes with juice and oregano. Simmer uncovered for 20 minutes, seasoning with salt and pepper.

6. 6.

   Step 3

7. 7.

   Place one third of the potatoes in a greased baking dish. Spread half of the meat sauce and eggplant over them, sprinkle with 50 g crumbled sheep cheese. Repeat the process. Top with remaining potatoes, season with salt and pepper. Reduce oven to 180°C. Whisk butter until foamy, add flour and cook briefly. Gradually pour in milk while stirring, simmer on low heat for 10 minutes. Dice 100 g sheep cheese and blend into the sauce. Season with salt, chili flakes, and pepper, then spoon over the casserole. Bake in a hot oven (center 160°C, fan and top heat) for about 1 hour.