Ingredients
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½ pound mined Beef
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3 cups pureed Tomatoes
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4-5 Aubergines
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3 cups Monterey Jack Cheese
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1 large Onion
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1 Tbsp Garlic
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½ tsp Paprika
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2 tsp dried Oregano
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2 Tbsp Olive Oil
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Olive Oil
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Salt
Directions
Steps
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1
Done
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Heat olive oil in a deep bottom pan over medium-high flame. Stir in onion and sauté until trans-lucent. Add in garlic paste and cook for a minute. Then, add tomato puree, paprika, oregano, salt and pepper. Cook until the sauce turns thick and begin to leave oil. |
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2
Done
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Now, add in minced beef. Pour in 4 cups of water and cover the pan with a lid. Let it simmer over low heat until beef is done and water reduces to ¼. |
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3
Done
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Once done, remove the pan from heat and keep aside. |
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4
Done
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Preheat the oven to 350ºF. |
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5
Done
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Lightly grease a baking dish with olive oil spray. |
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6
Done
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Place the slices of aubergine in prepared dish even an even layer without overlapping. Add a layer of beef sauce. Then, add cheese in an even layer. |
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7
Done
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Repeat the same procedure and make 9 layers of aubergine, beef sauce and cheese. Bake for 20-25 minutes. |
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8
Done
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Once done, remove the tray from oven and place it over a wire rack to cool down a bit. Serve hot! |
