Veal and eggplant patty
Instructions
Coarsely chop carrot, onion and celery and let them flavor in the wine for a few minutes over medium heat.
Combine meat, tomatoes, broth, salt, pepper and cook for 50 minutes over low heat.
Line a mould with eggplants and alternate layers of sauce, mozzarella, Basil and eggplant.
Finish with Parmesan and go in the oven at 200 degrees for 10 minutes.
Ingredients and dosing for 4 persons
- 450 g of grilled aubergines
- 1/2 onion
- Celery
- 1 carrot
- 300 g of ground veal
- 1 ladle of broth
- 200 g of peeled tomatoes
- 200 g of mozzarella
- Basil
- 1/2 cup of wine
- Grated parmesan cheese
- Salt
- Pepper