Eggplant mille-feuille with meat

 Ingredients: -5 eggplants -1 onion -3 cloves of garlic -400ml tomato sauce -400ml water -250 ground meat -200g cheese slices -grated cheese -200ml milk -2 tablespoons flour -butter -1 piece of red pepper -1 piece of green pepper -1 piece of yellow pepper -1 teaspoon sugar -salt -pepper -bay leaves -nutmeg -olive oil -sunflower oil

The eggplants are carefully washed under a stream of cold water, removing any impurities. Once cleaned, they are dried with a kitchen towel to eliminate excess water. Each eggplant is cut lengthwise into thin strips, making sure they are evenly cut to fry evenly. These strips of eggplant are then fried to achieve a crispy texture and delicious flavor.

A pan is placed on the heat and, using a brush, it is greased with oil, ensuring it is well covered so that the eggplants do not stick. The strips of eggplant are added to the pan, one or two at a time, so they do not overlap. They are fried on one side until golden, then flipped with a spatula to fry on the other side as well. Once all the strips of eggplant are fried, they are placed in a bowl and salted to add flavor. These fried eggplants will add a savory note to the final dish.

The next step is to prepare the sauce. The garlic and onion are peeled, washed, and finely chopped. In a separate pan, olive oil is added and heated. Once the oil is well heated, the chopped garlic is added, allowing it to infuse the oil with its aroma. After a few moments, the onion is added and allowed to fry until it becomes translucent. Then, the chopped peppers are added, which bring extra color and flavor, and everything is mixed well.

After the vegetables have been fried, the ground meat is added, which needs to be constantly stirred to break it into small pieces. It is allowed to fry until it changes color, then the tomato sauce is added, followed by a cup of water. It is seasoned with salt, pepper, a little sugar to balance the acidity of the sauce, and bay leaves. The sauce is left to simmer on low heat until it reduces significantly, having a thick consistency, ideal for perfectly integrating with the eggplants.

Once the sauce is ready, the white sauce is prepared. In a pot, the butter is melted, and when it becomes liquid, the flour is added, stirring continuously to avoid lumps. The milk is gradually poured in, continuing to stir until the sauce thickens. Finally, it is seasoned with salt and nutmeg, which adds a subtle hint of flavor.

Now it is time to assemble the dish. It starts with a layer of fried eggplants, followed by a generous layer of meat sauce. On top, the white sauce is added, followed by grated cheese. This process is repeated, alternating layers of eggplant, meat sauce, white sauce, and cheese until all ingredients are used up. The last layer should be cheese, and slices of cheese are added on top, which will melt and form a golden, appetizing crust.

The dish is placed in the preheated oven, allowing it to bake until the cheese turns a brown color. Once ready, it is left to cool for a few minutes, then it can be sliced and served. This recipe not only brings together the delicious flavors of vegetables and meat but also various textures that make this dish a true feast. Enjoy your meal!

 Tags:  onion cheese meat garlic milk unt pepper flour oil cheese sugar olives eggplant