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Ingredients
• 3 eggplants, peeled and cut
• salt
• ½ cup olive oil
• 500 g lean ground beef
• 2 onions, chopped
• 1 clove garlic, minced
• ground black pepper to taste
• 2 tablespoons dried parsley
• ½ teaspoon fines herbs
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 can tomato sauce
• ½ cup red wine
• 1 egg, beaten
• 4 cups milk
• 6 tablespoons flour
• ground white pepper, to taste
• 1 ½ cups grated Parmesan
1) Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels
2) Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
3) Warm olive oil in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
4) Scald milk in a saucepan over medium heat.
5) At the same time, warm olive oil in a skillet. Whisk flour into oil until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
6) Preheat the oven to 250°
7) Arrange a single layer of eggplant in the prepared baking dish. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
8) Bake in the preheated oven until bubbly and brow
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ENJOY 😉
