When Can Babies Eat Eggplant and meat casserole? (12+ Months WHO Safety, Allergens & USDA Nutrients)

A hearty and flavorful casserole layering tender slices of eggplant with a rich, seasoned ground meat mixture, often baked with a cheesy or creamy topping. --- RECIPE --- Servings: 6-8 Prep Time: 40 minutes Ingredients: - 2 large eggplants, sliced into 1/2-inch rounds - Salt - 2 tbsp olive oil - 1 lb ground beef or lamb - 1 large onion, chopped - 2 cloves garlic, minced - 1 (14.5 oz) can crushed tomatoes - 1/2 cup beef broth - 1 tsp dried oregano - 1/2 tsp ground cinnamon (optional) - 1/2 cup shredded mozzarella or Parmesan cheese Instructions: 1. Preheat oven to 375°F (190°C). 2. Lay eggplant slices on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly. 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender. Add more oil as needed. Set aside. 4. In the same skillet, add remaining 1 tbsp olive oil. Add ground meat and cook until browned, breaking it up with a spoon. Drain excess fat. 5. Add onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute. 6. Stir in crushed tomatoes, beef broth, oregano, and cinnamon (if using). Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld. Season with salt and pepper. 7. Assemble the casserole: Lightly grease a 9x13 inch baking dish. Arrange half of the fried eggplant slices in a single layer on the bottom. 8. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices. 9. Sprinkle with shredded cheese. 10. Bake for 25-30 minutes, or until bubbly and cheese is melted and lightly browned. 11. Let stand for a few minutes before serving. In Wise Eating: AI Food Tracker, adding a child profile (12 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.