Casserole with eggplant Ingredients:
Ground chicken (fillet) - 600 gr
Eggplants - 500 gr
Onion - 1 pc
Carrots - 1 carrot
3,2% milk - 500 ml.
Wheat flour - 35 g.
Butter - 30 gr.
Grated tomatoes - 100 gr.
Cheese to taste - 100g.
Spices to taste
Preparation:
Cut the eggplants thinly into strips, salt and blot the excess liquid. Roast on both sides Put on a plate and leave.
In the same pan we fry minced meat with adding spices and salt. Next, onion and carrot. We pour the grated tomatoes and mix the mass.
We prepare the sauce, melt the butter and add 1/2 of the flour, mix and pour 1/4 of the milk. Then we add the rest of the flour and milk. On the bottom of the form we pour the sauce, lay the eggplants, stuffing on top, sauce again, etc. Sprinkle cheese on top. Bake in the oven at 180 °C for 30 minutes.
@Cooking_Healthy
