How to make it

  • Procedure
  • Fried ¾ your potatoes and wrap them in kitchen paper so you can remove the oil.
  • Place them on the bottom of the cooking tray (make sure that your cooking tray is
  • deep enough so you can build up your dish). Add salt and pepper.Then fried the
  • eggplants and wrap them in kitchen paper too so you remove the oil too. For the beef
  • sauce (suggestion is to cook it first so you have it ready before you fried the potatoes
  • and the eggplants) add minimum oil on your pot and sauté the onion the garlic and the
  • beef. Add salt and pepper and when the beef is almost cooked add the white wine
  • let it boiled for 2 min, and add the tomato sauce the
  • Bay leave some salt and pepper and ½ cup of water. Let your beef sauce to boil until your sauce reduce and become thick. Add on top of your potato layer some ground beef sauce,
  • and then add your fried eggplants layer them one next to the other until your cover
  • all the surface of the tray.Then add all the rest beef sauce (try to avoid much oil from the
  • beef sauce) on top of your eggplants.
  • For the Béchamel sauce:
  • In one pot in low fire melt your butter (make sure that your butter
  • will not turn black) and start spring slowly the flour. Add some salt
  • and white pepper. When the four is start getting dry add your milk slowly
  • and make sure that you melt the flour properly.
  • When the sauce start getting thicker removes it from the fire and
  • add the nutmeg the parmesan cheese and the two eggs. Mix fast.

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