Description Edit

Ingredients Edit

For the white sauce

Directions Edit

1. Immerse the aubergine slices in lightly salted water for 30 minutes, then rinse and, squeezing them gently, pat dry with kitchen towel. The courgettes need no attention.

2. Fry the aubergine or courgette slices in the oil, turning the slices, so that they brown but don't cook through. Leave, them to drain on kitchen paper.

3. In another- pan fry the, onions in the, rest of the, oil till soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and the wine and continue to cook for about 25 minutes when the liquid should have been absorbed.

4. For the white sauce, melt the butter in a saucepan, stir in the flour and then add the warm milk gradually, whisking hard to remove any lumps. Take the saucepan away from the heat and stir in the seasoning, spices and Cheese. Make sure that the sauce has cooled before adding the eggs.

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