Stuffed Eggplants
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
In Spain, they love eggplant and eggplant-based dishes. Stuffed Eggplants with Bechamel sauce are no exception. The stuffing for stuffing is crushed to a puree state, so you can use minced meat instead of pieces of meat.
Recipe Ingredients
Cooking Recipe
For the recipe for stuffed eggplant, you don't have to stand at the stove all day. Cooking will take a minimum of time. And first you need to prepare the sauce. Put butter in a saucepan and put on fire. When the butter melts, add flour, stir and fry slightly. Without ceasing to interfere with pouring milk and interfering with cooking the sauce until it thickens slightly. Add salt, pepper and grated nutmeg. The sauce is ready, cover and you can do the rest of the products.
Top with eggplants pour the Béchamel sauce and place in the oven. Bake at 180°С (355°F) for 30-40 minutes.