Ingredients
2 tablets eggplant, peeled and cut
¼ cup olive oil
½ kg minced meat
2 tablespoons olive oil
Salt to taste
Black pepper to taste
2 onion, minced
1 clove garlic, minced
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sweet red pepper (paprika)
2 tablespoons parsley crusty
1 can tomato sauce (200 grams)
Sauce Components:
4 cup milk
½ cup butter
5 tablespoons flour (flour)
Salt to taste
White pepper to taste
¼ teaspoon nutmeg
½ 1 grated cheddar cheese
How to prepare
Placed eggplant slices on paper towels, then sprinkle with salt and set aside for 30 minutes to be saved from the water
Put ½ cup of olive oil in a frying pan on high temperature
cut eggplant and then placed on paper towels to absorb such excess oil
In a large skillet over medium heat, put 2 tablespoons of olive oil and add the minced meat, salt and black pepper, onion and garlic
When the meat is cooked sprinkle with cinnamon and nutmeg, paprika, parsley
Then add the tomato sauce and mix well and leave for 20 minutes on medium heat
Method of preparation sauce:
Heat milk over medium heat
Put the butter in a frying pan
Add the flour and stir well, then add the heated milk slowly, whisking constantly until the mixture becomes smooth
Add salt and white pepper and nutmeg
Move the sauce to boil and become soft again and leave for a few minutes until it becomes strong homogeneous with constant stirring
Put a layer of eggplant in the dish / baking tray and covered with a mixture of meat
Then placed the remaining eggplant, sprinkle with ½ cup of cheddar cheese on the face
Pour sauce above
Finally, sprinkle the rest quantity of cheddar cheese on the face
Placed in the oven for an hour at a temperature of 180 ° C
