• 2 onions
  • 2 cloves of garlic
  • 4 tablespoons olive oil
  • 500 grams mixed minced meat
  • 125 milliliters white wine
  • 3 tablespoons fresh parsley, chopped
  • salt
  • pepper
  • thyme
  • 1 pinch of cinnamon
  • 2 eggplants
  • 50 grams butter
  • 4 tablespoons flour
  • 500 milliliters milk, 100 grams grated cheese
  • 4 tomatoes

Preparation method (receipt)

Fry onions, garlic and beef in two tablespoons of olive oil. Slice 1 tomato, others - cut for small cubes. Add diced tomatoes, wine, parsley, salt, pepper, thyme and cinnamon to meat, simmer 30 minutes, season to taste. Cut eggplant into slices and fry for 1 minute on each side. Melt the butter in a frying pan, add the flour, pass it until creamy, add milk, stirring constantly, cook until thick, season. Heat oven to 200 degrees Celsius. Grease the form and cut a clove of garlic. Spread layers of eggplant, meat sauce and bechamel sauce. Top with tomatoes, sprinkle with cheese. Bake for 10 minutes.

onion garlic olive oil minced meat white wine parsley salt pepper thyme cinnamon eggplant butter wheat flour milk cheese tomato