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Eggplant mousse with bechamel sauce

Eggplant mousse with bechamel sauce

Peel the eggplant and cut into thin slices, salt and place on a sloping wooden bottom to drain the juice. Rinse with cold water and press in the palms to drain the water.

Peel the onion, peel the tomatoes and put them in the food processor, then put them in a little oil and leave them to harden. Add the minced meat, salt and pepper and leave to simmer for another 20-25 minutes. Turn off the heat, then put the chopped parsley in the composition, match the taste with salt and pepper and a little vegeta if needed.

Separately, melt the butter over low heat, add the flour quickly and mix well. Quench with milk, put slowly, not lumpy and mix continuously until the composition is like a sauce. Salt and pepper to taste. .

Grease a heat-resistant dish with oil and cover with breadcrumbs, put a layer of eggplant, a layer of meat, then sauce, and again, until the ingredients are finished. The last layer should be sauce.

Bake for 45 minutes, then remove and add the grated cheese and Parmesan cheese and bake for another 15 minutes.


Video: Παπουτσάκια με Μπεσαμέλ. Άκης Πετρετζίκης (December 2021).