Tot Sy eer.



  1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. …

  2. to bake rather than fry the eggplant? (Once layered up, you can’t tell if it’s baked rather than fried but your skinny jeans will thank you for it. Eggplant is a sponge for oil, my friends!)

  3. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. ..and1 container tomato paste.Sugar to taste. Begin with 3 teaspoons.

  4. To make the bechamel sauce, Is the new name (to me) for traditional white sauce that you use in lasagne as well. 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.

  5. OR Take 1 cup of double thick Greek yogurt and 1 cup of cream and 3 large eggs (Beate the eggs first). Mix all three ingredience together and make sure if you feel like you need more sauce a little bit of milk to rinse out your jug.

  6. Arrange a layer of the baked  eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top or then your creamy yogurt and egg sauce, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

  7. Bake for 1 hour at 350 degrees F (175 degrees C).

  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

  • salt

  • 1/4 cup olive oil

  • 1 tablespoon butter

  • 1 pound lean ground beef

  • salt to taste

  • ground black pepper to taste

  • 2 onions, chopped

  • 1 clove garlic, minced

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon fines herbs

  • 2 tablespoons dried parsley

  • 1 (8 ounce) can tomato sauce and 1 container of tomato paste (it helps to thicken and colour)

  • 1/2 cup red wine (Opsional)

  • 1 egg, beaten

  • 4 cups milk

  • 1/2 cup butter

  • 6 tablespoons all-purpose flour

  • salt to taste

  • ground white pepper, to taste

  • 1 1/2 cups freshly grated Parmesan cheese

  • 1/4 teaspoon ground nutmeg

  • Add all ingredients to list

Fist step is the eggplant with salt for 30 min

Then the mince in your pan
Then your bechamel or yogurt cream with egg mixture
Arrange in a pan the layers
Bake for 1 hour at 350degrees F (175degrees C)
Bon apetite

Deel dit!