Aubergine millefeuille with meat, healthy and quick recipe

Eggplants are a very rich food in every way. Contains many benefits for our bodyIn addition, it is low in calories.

Therefore, today I wanted to prepare some delicious aubergines stuffed with meat, but this time with another different way to the typical Stuffed Eggplant. In this way, it will take much less time to do and we will have little work to do.

Ingredients

2 large and chubby aubergines.
250 g of minced meat.
1/2 onion.
1/2 green pepper.
2 medium tomato.
2 garlic cloves.
Olive oil.
Water.
Chopped parsley.
Oregano.
Thyme.
Salt
Grated Parmesan or semi-cured cheese.

Preparation

First of all, we will carry out the meat for the filling of the aubergines. For this, we will chop the vegetables well (garlic, onion, pepper and tomato) and we will poach them in a pan with olive oil. Then we will add the minced meat and spices, stir well and add a splash of white wine and then a little water. Let it reduce to a simmer until the meat is done and the water has been consumed.

As the meat cooks, we will cut the aubergines into thin slices, and we will place them on a tray with absorbent paper. We add a little salt on top and we will let it release the water, but not for long as they oxidize.

When the meat is done, we will place a slice of eggplant on the base, then, we will put a little of the meat, then another slice of eggplant and, so on until you complete 3-4 layers of aubergines, where the last one is meat. Finally, we add a glob of grated cheese and a drizzle of olive oil in each millefeuille and we will put them in the oven, already preheated, at 180ºC for about 10-12 minutes.