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Ingredient:
5 aubergines
3 long zucchini
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1kg of veal and beef grounded meat
Onions
Garlic
Tomato paste
6 fresh tomatoes
1 cinnamon stick
Bay leaves
Fresh Rosemary
2 egg whites
1 egg
Salt
Pepper
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120 gr butter
120 gr flour
1.5 L milk
Cheese
2 eggs
Method:
The first thing I did was to slice my aubergines and salted them added them in a strainer to get rid of the bitterness, for at least 30 minutes.
I sliced my zucchini and fried them in sunflower oil.
Once they were cooked I have put them in a strainer to get rid of the excess of oil.
I am rinsing the aubergines and dry them well before frying them too.
They also go in the strainer to get rid of the excess of oil.
In a pan I am sautéing the grounded meat with no oil. Once it’s cooked I remove it from the pan and put it in a bowl.
In the pan I am sautéing the onion, then adding the garlic and the tomato paste.
Adding back the meat, the fresh tomatoes (grated) and all the herbs, salt pepper etc
I let it simmer for a couple of hours.
I remove the cooked sauce from the heat and let it cool.
The last thing I am preparing is my béchamel.
In a pan I am putting the milk, a couple of bay leaves and an onion on which I am sticking 4 cloves. I am heating the milk at very low heat until it reaches 90 degrees C.
In a separate pan I am frying the butter and then adding the flour. Frying them for 2-3 minutes and then remove them from the stove.
When the milk is ready I put the milk in the roux and put it back on the heat and toss all the time until it makes 5 bubbles.
Out of the best I add the grated cheese and some minutes later when it’s a bit cooled down I add the lightly beaten eggs.
In an oven pan I alternate 2 layers of aubergines, zucchini, sauce and finishing with the béchamel.
I am adding some more cheese and put it in the oven at 180 C for 50 minutes until there is a golden crust.
