- 0.5 oz butter - 2 oz flour - 2 cups milk - 1 egg
Preparation
Step 1
Clean the eggplants and slice them. Arrange them on a baking tray, and drizzle with olive oil. Salt, pepper, and bake for 20 minutes at 390°F (200°C).
Step 2
Tomato sauce : In a pot, put some olive oil, then add the peeled and diced tomatoes. Add salt, pepper, and 1/2 tsp of cinnamon. Then add the concentrated tomato and stir. Leave to cook at low heat for around 15 minutes.
Step 3
In a pan, cook the minced onion in some hot olive oil. Then add the minced meat and cook.
Step 4
Add the tomato sauce, the minced garlic clove and the bouquet garni. Stir and leave to cook at medium heat for around 15 minutes.
Step 5
White sauce : In a pot, melt the butter and add the flour. Mix well with a whisk.
Step 6
Gradually pour the milk, whisking well. If the mix has too many clots, blend it. Stir on medium heat until the sauce thickens.
Step 7
Take out of the heat, and add a beaten egg, whisking well.
Step 8
In a greased dish, arrange half the eggplants at the bottom. Add the meat next, and smooth t evenly.
Step 9
Cover with the second half of eggplants, and finally pour the white sauce on top of it all.
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