I gave up béchamel sauce in favor of various cheeses, but it came out equally delicious, and calorific.
for 4-6 people
- 500g minced meat, lamb or beef (optional pork)
- 2 eggplants
- 1 onion
- 2 garlic cloves
- 1 large tomato
- 300g tomato passata
- 300g cheese mix (cheddar, feta, parmesan)
- 1 teaspoon basil
- salt and pepper
- olive oil
You give some olive oil in a frying pan. Cut the eggplant into thin, round slices. You fry on each side until tender. You can cut salt and let it rest for a few minutes and dry it.
After frying put half into an ovenproof dish.
Place the oil in the pan. Add finely chopped onion and garlic. Fry for a while.
Add minced meat and fry for a few minutes. Mix.
Sprinkle with basil, salt and pepper. Add tomato passate. Stew for 5-8 minutes. Finally, add the chopped parsley.
Place the whole in a dish, covering the eggplant.
On top, lay slices of tomato, and then the remaining eggplant. Sprinkle the whole with a cheese mixture.
Bake for 30 minutes at 170st C. Turn off and cool before serving about 5 – 10 minutes. Serve with green lettuce.