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1 . P re h e a t o ve n to 1 8 0?C .
2 . Lay eggplant over a shallow tray or dish and sprinkle libera l ly wi th salt . Cover with muslin or a clean chux and set aside for 30 minutes.
3 . Heat oil in a large frying pan or saucepan , add lamb, pork and veal mince and cook until browned and meat breaks up. Add onion and saute until softened. Add garlic, oregano, lemon thyme, rosemary and cinnamon quills and allow to cook fo r 3 -5 minutes, stirring occasionally.
4 . Add crushed tomatoes, tomato passata, tomato paste and water, bring to the boil, reduce heat to low and simmer for ? hour. Season with salt and pepper to taste.
5 . Pour oil in to a frying pan approximately 1 cm deep, place over a high heat and shallow fry potatoes for 3 -4 minu tes on each side or until tender. Drain on paper towel.
6 . Pat dry eggplant and pan fry on each side until golden yet still firm. Drain on paper towel.
7 . For bechamel, melt butter in a heavy sauscepan. Add flour, stir over a low heat for 2 minutes.
8 . Slowly add warm milk, stirring continuously until thick. Add extra milk if sauce is too thick.
9 . Whisk in keflagraviera chees and an egg, season to taste.
1 0 . To assemble, oil casserole dish and layer as follows: Meat sauce, potato, sauce, eggplant, sauce, potato, sauce, eggplant, remaining sauce. Cover with bechamel sauce and extra cheese.
1 1 . Bake for 45 minutes until browned and bechamel has set. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 1 | ||
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Calories: 855 | ||
Calories from Fat: 555 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.7g | 82 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 212.4mg | 65 % | |
Sodium 339.4mg | 12 % | |
Potassium 1099.3mg | 29 % | |
Total Carbohydrate 69.6g | 20 % | |
Dietary Fiber 17.7g | 71 % | |
Sugars, other 51.9g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 855
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