Eggplant And Tomato Casserole With Minced Meat And Bechamel Sauce

Ingredients: 500 Grams Of Eggplant 500 Grams Of Minced Meat 500 Grams Of Tomatoes 200 Grams Of Onions 200 Grams Of Yellow Cheese Parsley Black Pepper Salt For The Sauce: 30 Grams Of Butter 30 Grams Of Flour 250 Milliliters Of Fresh Milk

Then wash with cold water. Chop onion and parsley. Peel the tomatoes and grate them or grind them with a blender. Fry the onion in butter, add the minced meat, and fry for about 15 minutes. Season to taste. Pour the tomatoes and stew for 5 minutes. Finally, add the parsley, remove the pan from the heat, and stir the mixture.

Make the sauce. Melt the butter and lightly fry the flour in it. Add the milk, add salt and pepper to taste, stir and when the sauce thickens, remove from the heat.

Grate the cheese finely. Take suitable baking tins and distribute the minced meat in them. Put sauce and a layer of aubergines on it, sprinkle with yellow cheese, and place in the oven. Let the dish cook for 25 minutes at 180 degrees.

Good appetite!