11/2 cups grated Parmesan cheese
1 cup corn oil or sunflower oil
1/2 cup breadcrumbs
1/2 cup chopped fresh parsley
2 pounds eggplant
750g ground pork, twice cooked
5 ripe tomatoes
1 large onion, finely chopped
1 cinnamon stick
Salt and black pepper to taste
Bechamel sauce
5 cups whole milk
1/2 cup all-purpose flour
1/2 cup unsalted butter
4 eggs
Salt, black pepper, and nutmeg to taste
Accessories
Eggbeater
Sifter
Refrigerator with 38 x 26.5 cm dimensions
11/2 cups grated Parmesan cheese
1 cup corn oil or sunflower oil
1/2 cup breadcrumbs
1/2 cup chopped fresh parsley
2 pounds eggplant
750g ground pork, twice cooked
5 ripe tomatoes
1 large onion, finely chopped
1 cinnamon stick
Salt and black pepper to taste
Bechamel sauce
5 cups whole milk
1/2 cup all-purpose flour
1/2 cup unsalted butter
4 eggs
Salt, black pepper, and nutmeg to taste
Accessories
Eggbeater
Sifter
Refrigerator with 38 x 26.5 cm dimensions
Dust the refrigerator with breadcrumbs and reserve
Slice the eggplant into 1 cm thick strips
Heat a quarter cup of oil in a skillet and fry the eggplant slices, one by one, until golden brown
Add more oil and fry the remaining slices
Place them on paper towels to drain excess oil
Blend the tomatoes in a blender, strain them through a sieve, and reserve
Use the remaining oil to sauté the onion until it's soft
Add the ground pork and mix well without frying
Season with salt, black pepper, and cinnamon, stirring well
Combine the tomato puree and chopped parsley
Mix well and cook over high heat for 15 minutes
Remove from heat and reserve
Bechamel sauce
In a pan, melt butter in low heat and add all-purpose flour
Use an eggbeater to obtain a smooth mixture
Remove from heat and gradually add whole milk while whisking
Return to heat, stirring gently until thickened
Season with salt, black pepper, and nutmeg
Remove from heat and reserve
Assembly Pour the refrigerator with layers of eggplant
Top with one-third of the ground pork and another layer of eggplant
Dust with Parmesan cheese and distribute the remaining pork
Finish with eggplant
Cover with Bechamel sauce and the remaining Parmesan cheese
Place in a medium-temperature oven until golden brown.
