- Ingredients
3 eggplants, 3 potatoes, 3 zucchini,
1 lb carrots peeled and cut lengthwise into
1/2 inch thick slices
2 cups olive oil
2 cups Gouda or your favorite cheese
Salt & Pepper to taste
1 tablespoon ground nutmeg
8-ounce tomato sauce
4 cups milk
1 cup butter
8 tablespoons all-purpose flour
1 1/2 cups freshly grated Parmesan cheese
(optional meat)
1 pound lean ground beef or Lamb
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
2 tablespoons dried parsley
1/2 cup red wine
Preparation
1- Slice carrots lengthwise and boil for 10-20 minutes. Then put in a strainer to remove water.
2- Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain oil.
3- Do the same with the potatoes and zucchini.
4- (Optional for meat) In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
5- To make the béchamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
6- Arrange a layer of potato, zucchini, and eggplant in a greased 9x13 inch baking dish. Cover eggplant with carrots then béchamel sauce (meat mixture first if using that), and then sprinkle 1/2 cup of Parmesan cheese over the top. Lay out the layers or each adding cheese, tomato sauce, and nutmeg/salt/pepper as shown
7- Bake for 20-30 minutes until top is brown and cooked through (1 hour with meat at 350 degrees F (175 degrees C).
8- Let sit at least 20 minutes before serving.
Béchamel Sauce:
1- Melt 50g of butter in a medium-size pot and add 5 x tablespoons of plain flour.
2- Mix continuously using a whisk until there are no lumps and the flour has dissolved.
3- Add salt and pepper and keep mixing, leaving it to cook and become creamy in texture.
4- While mixing, add 4 cups of milk and stir really well until the béchamel sauce thickens even more.
5- (Optional) Mix in 2 x egg yolks and 150g of grated parmesan cheese.
6- Continue to cook until all of the ingredients have dissolved and mixed through.
- time
Prep 45 minsWatch how to make this recipe >> link--https://youtu.be/U9utyyBhgTk
Cook – 1 h 00 mins
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