Baked Eggplant Casserole with Bechamel
Ingredients
- 2 eggplants
- 2 small potatoes
- 1 onion
- 3 peppers
- 250 grams ground meat
- 2 tomatoes
- 2 cups milk
- 1 tablespoon butter
- 2 tablespoons flour
For topping
- Kasar cheese
Preparation
Fry the potatoes and eggplants separately and place them on different plates
Sauté the onion and peppers, then add the ground meat and cook until slightly browned, add the tomatoes, mix, and turn off the heat
Place the fried eggplants in a baking dish and add the meat mixture on top
Arrange the potatoes in the dish so that there are no gaps
For the bechamel sauce, melt the butter in a pot, add the flour and cook, then add the milk and stir continuously until it boils, and add salt and pepper
Pour the prepared bechamel sauce over the arranged dish
Bake in a preheated oven for 10 minutes
After 10 minutes, add the cheese on top and bake until golden brown
Tips
This is an easy and delicious main dish, and I recommend you try it
