Eggplant and Meat Bake
ready in 2 h. 15 min.
- 2 Eggplant (cut into 0.5 cm thick slices)
- olive oil
- 2 onions (diced)
- 3.333 cups ground Meat (beef or lamb)
- 3.333 cups tomatoes (peeled and diced)
- 1 cup dry white wine
- ½ teaspoon cinnamon
- 4 tablespoons Sunflower seed
- 1 teaspoon dried oregano
- ½ bunch parsley (finely chopped)
- 1 ½ cups white breadcrumbs (two tbsp set aside)
- ¾ cup Graviera cheese (grated, or Gruyère)
- 2 ½ tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 3 eggs
- 2 teaspoons lemon juice
- 1 cup sheep cheese (crumbled)
- 1 tablespoon fresh parsley
Steep the aubergine slices in salt water for around 20 minutes. Pat dry with kitchen paper.
Heat 3-4 tbsp olive oil in a large pan and fry the aubergine slices until golden brown. Add more oil if necessary. Pat dry with kitchen paper.
Fry the onions in 3 tbsp oil. Add the minced meat and fry until the juice has evaporated. Add the tomatoes, wine, salt, sugar, cinnamon and ground black pepper and braise on a medium heat for around 5 minutes.
Add the sunflower seeds and the oregano, simmer for another 5 minutes and then leave to cool.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Add the breadcrumbs and half the hard cheese to the meat. Heat the butter in a casserole dish and stir in the flour. Gradually add the milk and bring to the boil. Simmer for a good five minutes on a low heat stirring continuously, season with salt, ground black pepper, nutmeg and lemon juice. Leave to cool.
Beat two of the eggs and stir in the remaining cheese (apart from 2 tbsp). Brush a baking dish with butter and stir the remaining egg into the meat mixture.
Place the aubergine slices in the dish, spread the minced meat on top, cover with the remaining aubergines and the rest of the sauce. Crumble the sheep's cheese on top, add the remaining hard cheese and bake for around 1 hour. Serve garnished with parsley.