Ingredients:
Ingredients for the bechamel sauce:
Ingredients for the meat filling:
Clean and cut the eggplant in thin round slices. Spread some salt and let it rest for 10 minutes in a strainer.
Meanwhile prepare the bechamel sauce:
Melt the butter over a slow fire and add the flour, mixing until well incorporated. Let it simmer for a few moments.
Add the milk, the salt and the pepper and let it boil until thick.
Let it cool for a few minutes then add the egg yolk and mix until well incorporated. Put it aside.
Prepare the meat filling:
In a frying pan add some olive oil and when heated add the chopped onion and the chopped carrot. Let it simmer for a few minutes until yellow.
Add the meat and 2 entire eggs and the egg yolk and mix.
Add the bell pepper/ tomato paste and the fresh cream and mix. Add the salt, the pepper.
Let it simmer for 25-30 minutes or until the meat is ready. Just before the meat is ready add the chopped parsley and the chopped garlic leaves and leave the mixture on fire for a couple of more minutes. Put it aside.
In a frying pan, add some olive oil and then add the sliced eggplant. Fry them on each side until a bit soft and tender. Clean and cut the zucchini and fry them as well.Use salt and pepper according to taste.
In an oven pan add one layer of fried zucchini/eggplant then half of the bechamel sauce.
Above the bechamel sauce add the meat, then another layer of fried zucchini/eggplant and above of them the rest of the bechamel sauce.
Finish off with some grated cheese.
Put it in the oven at 180 Celsius degrees for 30-40 minutes or until golden brown.
Enjoy!
The original recipe can be found here
- 50 grams of grated cheese
- 2 zucchini
- 1 eggplant
- a few spoons with olive oil
- salt
- pepper
Ingredients for the bechamel sauce:
- 500 milliliters of milk
- 70 grams of butter
- 20 grams of flour
- 1 egg yolk
- salt
- pepper
Ingredients for the meat filling:
- 900 grams of minced meat
- 100 grams of fresh cream
- 100 grams tomato paste /mashed bell pepper
- a few spoons with olive oil
- 2 eggs
- 1 egg yolk
- 1 carrot
- 1 onion
- a few leaves of young garlic
- fresh parsley
- salt
- pepper
Clean and cut the eggplant in thin round slices. Spread some salt and let it rest for 10 minutes in a strainer.
Meanwhile prepare the bechamel sauce:
Melt the butter over a slow fire and add the flour, mixing until well incorporated. Let it simmer for a few moments.
Add the milk, the salt and the pepper and let it boil until thick.
Let it cool for a few minutes then add the egg yolk and mix until well incorporated. Put it aside.
Prepare the meat filling:
In a frying pan add some olive oil and when heated add the chopped onion and the chopped carrot. Let it simmer for a few minutes until yellow.
Add the meat and 2 entire eggs and the egg yolk and mix.
Add the bell pepper/ tomato paste and the fresh cream and mix. Add the salt, the pepper.
Let it simmer for 25-30 minutes or until the meat is ready. Just before the meat is ready add the chopped parsley and the chopped garlic leaves and leave the mixture on fire for a couple of more minutes. Put it aside.
In a frying pan, add some olive oil and then add the sliced eggplant. Fry them on each side until a bit soft and tender. Clean and cut the zucchini and fry them as well.Use salt and pepper according to taste.
In an oven pan add one layer of fried zucchini/eggplant then half of the bechamel sauce.
Above the bechamel sauce add the meat, then another layer of fried zucchini/eggplant and above of them the rest of the bechamel sauce.
Finish off with some grated cheese.
Put it in the oven at 180 Celsius degrees for 30-40 minutes or until golden brown.
Enjoy!
The original recipe can be found here
