INGREDIENTS: 3 pcs Eggplants, peeled and cut lengthwise into ½ inch slices Salt ¼ cup DOÑA ELENA PURE OLIVE OIL 1 tbsp Butter ½ kl Lean ground beef To taste Salt and pepper 2 pcs Red onions, chopped 1 pc Garlic clove, minced ¼ tsp Cinnamon ¼ tsp Nutmeg ½ tsp Dried oregano 2 tbsp Dried parsley 250 ml DOÑA ELENA DICED CANNED TOMATO ½ cup DOÑA ELENA RED WINE 1 pc Egg, beaten For the béchamel: 4 cup JOLLY COW FRESH MILK ½ cup Butter 6tbsp All purpose flour To taste Salt and pepper ¼ tsp Ground nutmeg 1 ½ cup Parmesan cheese
PROCEDURE: 1.1. Lay the slices of eggplant on paper towels and sprinkle with salt. Set aside for 30 minutes. 2.2. Heat the olive oil in a pan and fry the eggplants until browned. Set aside. 3.3. In a separate pan, melt the butter and sauté onions, garlic, ground beef and season with salt and pepper. 4.4. Add the cinnamon, nutmeg, herbs and parsley. 5.5. Pour in the tomato sauce and wine and let simmer for 15-20 minutes. Turn down the heat. 6.6. Cool then beef mixture then add the beaten egg. 7.7. Make the béchamel sauce: melt the butter in a pan and whisk in the flour. Gradually add the milk while continuously stirring. Season with salt and pepper. 8.8. Place some sauce on the bottom of the pan. 9.9. Layer the eggplant then the meat sauce then parmesan cheese. Makes about 2 layers. 10.Pour the béchamel sauce over the top then sprinkle with nutmeg and remaining parmesan cheese.10. 11.11.Bake for 1 hour at 350 degrees.
|
Back to Doña Elena Cuisinera Club's recipes, 'user_report.php?return_url=http%3A%2F%2Fwww.cuisineraclub.com%2Frecipe.php%3Fuser%3DDonaElena%26recipeentry_id%3D382&TB_iframe=true&height=300&width=450', '', './images/trans.gif');){kind=spacer}
Inappropriate Content
