This mouth-watering casserole is delicious. She can diversify any lunch or dinner. It will appeal even to those who do not like eggplant.
Ingredients:
- 4 medium-sized eggplants;
- 300-500 g of homemade minced pork;
- 1 carrot;
- 3-4 ripe tomatoes;
- 1 onion;
- 4 cloves of garlic;
- 100 g of hard cheese;
- salt, pepper and herbs to taste.
Ingredients for the cream sauce:
- 20 g flour;
- 50 g butter;
- ½ glass of milk or 10% cream;
- 1 yolk;
- 100 g of hard cheese.
Preparation:
- Rinse the eggplants thoroughly and cut into slices lengthwise. Then add plenty of salt so that they let the water go. Then the water must be drained, and then fry the eggplants in a pan with vegetable oil on both sides.
- Cooking the filling. It is necessary to finely chop the onions and fry them in a deep frying pan until golden brown.
- Now you need to cut the tops of the tomatoes crosswise and scald them with boiling water. Then remove the skin and cut into small pieces. Put them on the onion and fry a little, add grated carrots and garlic.
- It's the turn of the minced meat. Everything must be salted, pepper to taste and stewed a little more. Add chopped greens.
- Let's make the sauce. Put butter in a small frying pan. As soon as it melts, add flour and stir. With constant stirring, pour in milk or cream. The sauce begins to thicken immediately. If it turns out very thick, add more milk. Stir so that there are no lumps. Add yolk, grated cheese and remove from heat. Stir until the cheese dissolves and add a little salt if necessary.
- We form the dish. Put a layer of fried eggplant in a baking dish, then stuffing with minced meat, another layer of eggplant. Sprinkle generously with the sauce and sprinkle with grated cheese on top. It remains to bake in the oven until a beautiful golden cheese crust appears. It will take about 15 minutes at 200-220 degrees.
- The dish is ready. Top can be decorated with fresh herbs. Boiled potatoes, vegetables or rice are perfect for garnish.
