Baked Aubergine And Tomato Parsley Recipe

About this recipe

A hearty and flavorful dinner featuring layers of tender aubergine and spiced ground beef, baked to perfection with a savory tomato sauce and breadcrumbs. Ideal for those seeking a satisfying and kosher meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 227G Paxo Golden Breadcrumbs
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Peel the aubergine and cut it into thin slices. Set aside.
3. 3. Heat a skillet over medium heat and sauté 1 diced onion until softened, about 5 minutes.
4. 4. Stir in 1/2 cup bread crumbs, 1/2 cup tomato sauce, 2 tablespoons chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and remove from heat.
5. 5. In a baking dish, layer slices of aubergine, followed by the mixture. Repeat layers until all ingredients are used, finishing with a layer of aubergine.
6. 6. Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil for the last 10 minutes to allow the top to brown slightly.
7. 7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious baked aubergine and spiced mixture!