Portions / number of persons: 4-6 people
Preparation time: 40 minutes
Cooking time: 80 minutes
Category: International specialties
Greek traditional dish
-3 medium beremjenas
-1/2 Cup of olive oil
-2 tablespoons olive oil
-1 onion grand 500 grs. minced meat
-2 tablespoons of wine dry vlanco
-1 can of crushed tomatoes
-1 spoonful of chopped parsley
-2 teaspoons chopped fresh mint
-1/2 teaspoon ground cinnamon
-pepper,salt to taste
-1/3 Cup of flour
-2 cups milk
-2 beaten eggs
-salt to taste
Cut the aubergines without Peel in not very thick slices,salt them and put them in a colander for 1 hour.Rinse with water cold and dry well with paper absorbent. In a casserole with oil,sauté the meat with the onion,leave 10 minutes over high heat,stirring up this good Golden,add wine,tomatoes,chopped herbs,cinnamon,salt and pepper and let it boil a bit,then lower the heat,cover and let Cook for 20 minutes,stirring occasionally.
To make the cheese sauce:
heat butter,Add flour and stir over low heat,put the milk slowly while it removes so that not to form lumps,continue stirring until the sauce boils and thickens,remove from heat add cheese and eggs and beat well. Seasoning to taste.
Put the oven to heat. In a Pan fry the slices of Eggplant are golden,remove and drain. A source for oven deep put a layer of Eggplant in the background and then meat,eggplants after again and so ending with the eggplant. Cover with cheese sauce and keep baked about 45 minutos,until it is browned. Let stand 5 minutes before serving.