Eggplant casserole and meatballs under a brown cheese crust is a very tasty and beautiful dish that is quite easy and simple to prepare. It is suitable for a family dinner and for any festive table.
It is necessary
- • 12 meatballs;
- • 2 eggplants;
- • 250 ml of fresh milk;
- • 30 g of butter;
- • 100 ml of 18% cream;
- • a little flour;
- • 120 g of hard cheese;
- • salt;
- • 1 pinch of dry dill;
- • sunflower oil (for frying).
Instructions
Step 1
Wash the eggplants and cut into rings 1, 0-1, 5 cm thick. Cut each ring into triangles, like a cake. Put all the triangles in a bowl, add salt, mix and set aside for 5-10 minutes so that they release excess juice.
Step 2
In the meantime, you need to prepare the sauce. Put the butter in a saucepan and melt. Then add one spoonful of sifted flour to it and fry it for 2-3 minutes over low heat, stirring constantly.
Step 3
After a couple of minutes, add milk with a thin stream of milk into the butter and flour, mix everything, then add cream and a pinch of salt, mix again, heat until boiling and remove from the stove. During the heating process, the sauce thickens slightly and becomes similar to liquid sour cream.
Step 4
Pour oil into a frying pan and heat it up. Squeeze pieces of eggplant, put in oil and fry until golden brown. Put the fried eggplant in a rectangular shape (in 8 short vertical rows) so that the corners of the eggplant look at each other.
Step 5
Prepare your favorite meatballs, put them in a mold on top of the first layer and transfer with the pieces of the remaining eggplant. Pour the contents of the form into the creamy sauce, place in the oven and bake for about 40 minutes at 180 degrees. Meanwhile, grind the hard cheese on a coarse grater.
Step 6
Remove the cooked casserole from the oven, cover with plenty of cheese and bake again for 10 minutes until a light golden crust forms. Remove the finished dish from the oven, sprinkle in portions on plates, sprinkle with dry dill and serve with fresh vegetables.
