A creative and tasty way to enjoy eggplant, stuffed with a spicy minced meat filling and layered into a delicious millefeuille.

---

Ingredients:

For the eggplants:

• 2 eggplants
• Salt (for draining and seasoning)
• 2 eggs
• 100 g natural Greek yogurt
• 250 g breadcrumbs
• 50 g grated Parmesan
• salt and pepper
• garlic powder
• Aromatic herbs (e.g. oregano, basil or thyme)

For the filling:

• 500 g minced meat (e.g. beef, lamb or a mixture)
• 1 red onion , finely chopped
• 1 red pepper , diced
• 2 garlic cloves , finely chopped
• 250 g tomato puree
• olive oil (for frying)
• salt and pepper
• 1 teaspoon sweet paprika powder
• Some water (for simmering)
• 150 g mozzarella, sliced ​​or grated

---

Preparation:

1. Prepare eggplants:

1. Wash the eggplants and cut into slices about 0.5 cm thick .
2. Place the slices on a cutting board, sprinkle generously with salt and let them rest for 15-20 minutes to remove the bitter substances.
3. After the resting time, pat the eggplants with a paper towel to remove any liquid that has escaped.

2. Breading for the eggplants:

1. In a bowl, mix the yogurt , eggs , garlic powder , a pinch of salt and pepper .
2. Mix the breadcrumbs with the grated Parmesan and the aromatic herbs in a separate bowl.
3. Dip each eggplant slice first into the yoghurt-egg mixture and then into the breadcrumbs so that it is well coated.
4. Place the breaded slices on a baking tray lined with baking paper and bake in a preheated oven at 185 °C for about 25 minutes until golden brown.

3. Prepare the filling:

1. Heat some olive oil in a pan and fry the onions until translucent.
2. Add the pepper cubes and garlic and fry briefly.
3. Add the minced meat and fry until cooked through.
4. Season with salt , pepper and paprika powder .
5. Add the tomato puree and some water, reduce the heat and simmer for about 15 minutes until the sauce has thickened.

4. Assemble the millefeuille:

1. Place a layer of baked eggplant slices in an ovenproof dish.
2. Place a layer of the minced meat filling on top and cover with mozzarella .
3. Repeat the process until all ingredients are used up and finish with a layer of mozzarella.

5. Final baking:

1. Bake the millefeuille in the preheated oven at 180 °C for another 15 minutes until the cheese is melted and golden brown.

---

Serve:

• Allow the millefeuille to cool briefly before cutting it so that the layers remain stable.
• A fresh green salad or a piece of crispy bread goes well with it.

---

Tip:

• For a vegetarian version, you can replace the minced meat with cooked lentils, roasted vegetables or mushrooms.
• The eggplants can also be baked in an air fryer to save time.

A true taste experience with Mediterranean flair! 🍆🧀