material
Beef ground meat 300g eggplant (round eggplant) A complete canned tomato, a can of small and medium-sized onions, a potato (small and medium-sized), 5-6 flours (gluten can be used), four tablespoons of milk, 400ml of cream, 30g of Parmesan cheese powder, appropriate amount of salt, appropriate amount of pepper, appropriate amount of nutmeg powder, two teaspoons of cinnamon powder, one teaspoon of bay leaf and two pieces of olive oil.
working methods
1
Preheat the oven to 180℃. Preparation materials: diced onion.
2
Material preparation: potatoes are cooked and sliced.
three
Preparation: Add a little olive oil to the cut potatoes and bake in an oven preheated to 180℃ for 15 minutes.
four
Preparation: Slice eggplant, sprinkle with a little salt and pepper, brush with olive oil and bake in the oven for 20 minutes. Let the eggplant come out and drain! ! (a very important step)
five
Heat the oil pan, add a little olive oil, stir-fry the onion until fragrant, then add the ground meat and stir-fry until the water comes out.
six
Add seasoning: nutmeg powder, cinnamon powder, salt and pepper, stir fry, then add canned tomatoes and some water to boil. After boiling, add laurel leaves, simmer for 20 minutes, and take the juice.
seven
Add cream to another pot (the pot doesn't need to be hot). After the cream melts, add the flour and stir well. Then add milk and stir until it is thick. You can add some salt and pepper to the white sauce.
eight
Pick up the baking tray, spread potatoes first, then eggplant, then meat sauce, and finally white sauce, and grind a little parmesan cheese on it. (Ordinary cheese powder or shredded cheese is also acceptable. )
nine
Then put it in an oven preheated to 200 degrees Celsius, and bake the middle and upper layers for 30-40 minutes until the white sauce is solidified. (looking at the side)
10
Ready to serve!
1 1
It will be very suitable with a little green vegetables and lettuce!