Layers of aubergine and meat sauce topped with a thick layer of bechamel sauce
Prep Time: 20minutes
Cook Time: 40minutes
Total Time: 1hour
Cooking Egg Plant
360gButter(salted or unsalted)
Firstly slice eggplant into 1cm thick slices sprinkle salt on the eggplant and let it drain on a colander for 30 minutesThe moisture of the eggplants comes out during this process, which makes them less bitter once cooked.
Preheat oven to 240C
When the eggplants are ready, pat dry with a kitchen towel, to take off all moisture, then layer the eggplants on a baking tray and brush oil on all eggplants. Bake in the oven for 15-20 minutes until soft and cooked.Leave aside
Heat a pan on medium heat with oil, add onion and garlic and cook for 2 minutes until soft and well sauteed, then add the meat, breaking it up as you cook. Cook well until the meat is turned brown.
Add tomato paste, cook for one minute, then add crushed tomato, water, cinnamon, nutmeg, sugar, salt and bay leaf. Cook on a medium fire for 15-20 minutes until sauce is thickened and cooked through. Leave aside
Melt butter in a pan over medium heat once melted add flour and cook while stirring for 1 minute
Then add milk slowly while whisking so there are no lumps in the white sauce. Cook for 5 minutes until sauce is thickened
Season with salt and pepper, nutmeg
Finally, add the parmesan cheese and egg yolk and turn off the fire. Mix well until combined.
Preheat oven to 180C (Conventional)
In an ovenproof dish add a layer of meat sauce, then top with one layer of baked eggplants, then add all of the remaining meat sauce, then add another layer of baked eggplant. Finally, add the thick layer of bechamel sauce to cover the top
Sprinkle with bread crumbs, drizzle olive oil on the top
Bake for 30-40 minutes until the top is golden brown and crispy