'1 large eggplant'
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
500g ground beef
salt to taste
1/2 teaspoon dried thyme
1/2 teaspoon ground oregano
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh parsley
1 cup tomato puree
1 1/2 cups dry white wine
1 egg
1/2 cup all-purpose flour
Vegetable oil for frying
For the sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups hot milk
2 egg yolks
1/2 teaspoon salt
Black pepper to taste
4 tablespoons grated Parmesan cheese
'1 large eggplant'
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
500g ground beef
salt to taste
1/2 teaspoon dried thyme
1/2 teaspoon ground oregano
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh parsley
1 cup tomato puree
1 1/2 cups dry white wine
1 egg
1/2 cup all-purpose flour
Vegetable oil for frying
For the sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups hot milk
2 egg yolks
1/2 teaspoon salt
Black pepper to taste
4 tablespoons grated Parmesan cheese
'Cut the eggplant into 1cm thick slices'
'Sprinkle with salt and let it sit for 30 minutes'
'Heat some oil in a pan, then cook the ground beef with onion and garlic until browned'
'Add the tomato puree, wine, parsley, thyme, oregano, nutmeg, cinnamon, salt, black pepper, and Parmesan cheese
Mix well.'
'Simmer for 30 minutes.'
'Make the sauce: melt butter in a pan, then whisk in flour and cook for 1 minute.'
'Gradually add hot milk, whisking constantly until thickened.'
'Remove from heat.'
'Add egg yolks, salt, and black pepper
Mix well.'
'When the meat mixture is cooked, let it cool and mix in the beaten egg and half of the all-purpose flour.'
'Cut the eggplant slices into 1/2cm thick strips.'
