Summer casserole of eggplant

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It's a terrific summer casserole consisting of layers of eggplant with minced meat combined with the sauce is very juicy and tender. Moussaka is prepared with the addition of different vegetables, but today I'm making a classic eggplant. Who haven't cooked this dish - highly recommended, delicious, and cannot stop.

Ingredients for Summer casserole of eggplant

Video of cooking Summer casserole of eggplant

Step by step instruction of cooking Summer casserole of eggplant

Шаг 1

The eggplant slice and add salt, leave for 20 minutes. Meanwhile, fry in a small amount of oil 1 cut onion and mince. When the meat turns white, add tomato paste and two grated grated tomatoes without skin, salt and pepper to taste. Take two slices of bread and with your hands crush the crumb to crumb. When the moisture from the mince has evaporated, add bread crumbs in the stuffing and remove from heat.
Rinse eggplant and squeeze out excess moisture, fry in small amount of vegetable oil until soft.

Шаг 2

Prepare the sauce:
in a saucepan melt the butter, add the flour, mix well. Then gradually pour the warm milk stirring well with a whisk to avoid lumps. When the sauce has thickened, remove from heat and add salt, pepper and ground nutmeg. Optionally, add grated cheese.

Шаг 3

On the bottom of the form put the eggplant, then half of meat, a little sauce again, eggplant, beef, sauce. The last layer of eggplant and the remaining sauce.

Шаг 4

Bake at 180C for 1 hour, until Golden brown. After the oven the casserole must let stand 45 - 60 minutes. You can then slice and serve. Also it is very tasty when warmed up in the microwave. You can safely cook a big portion.

Шаг 5

Bon appetit!