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  • 3 eggplants
  • 3 potatoes
  • 1 onion
  • 2 garlic cloves
  • 700g minced beef
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 260g tomato sauce
  • 1/2 cup (120ml) red wine
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon thyme
  • 1L milk
  • 120g butter
  • 120g flour
  • 85g parmesan cheese
  • 1/2 teaspoon nutmeg
  • 2 egg yolks
  • Vegetable oil for frying


Slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile, slice the potatoes.

Fry the eggplants and potatoes until golden. Dry on a paper towel to get rid of oil.

Fry chopped onions, add crushed garlic and then add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add wine, stir and bring to a boil. Reduce the heat to low and simmer

until thickens. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.

Preheat oven to 180C (360F).

Add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in an ovenproof dish, then layer half of the eggplants. Pour the meat mixture. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.

Bake for 40-50 minutes or until golden brown. Remove from the oven and let cool for at least 45 minutes before cutting.

Enjoy !


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