Aubergines in sauce
Instructions
Dissolve 30 g butter, pour the flour and rain to drizzle the milk, stirring.
Add salt, pepper and cook for 5 minutes, Stir the chopped eggs and cheese to bechamel.
In a buttered baking dish alternating layers of béchamel sauce, Eggplant and tomato.
Sprinkle with just a little butter and breadcrumbs.
Bake in the oven already warm for 25 minutes.
Ingredients and dosing for 4 persons
- 450 g of grilled aubergines
- 30 g of flour
- 30 cl of milk
- 2 eggs
- 50 g of gruyere cheese
- 150 g of tomato paste
- Butter
- Breadcrumbs
- Salt
- Pepper