Rv Ez Cooking.com
Serving Size 4
1 eggplant sliced at ¼ inch pan fry
1 zucchini sliced at ¼ inch pan fry
1 potato sliced at ¼ inch
Béchamel sauce ingredients
7-8 tablespoons of all-purpose flour
4 tablespoons of butter (1/2 stick)
2 cups hot not “boiling” whole milk
1 egg yolks
Béchamel sauce prep
In a saucepan, melt the butter on a very low heat, As soon as it melts add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended
meat sauce ingredients
1/2 cup olive oil
1 large Onion - finely chopped
1 1/2 pounds Ground beef
1/4 teaspoon Cinnamon
4 tablespoons Tomato paste
1/2 teaspoon Nutmeg
1/2 tsp cinnamon
Salt, Pepper and oregano
meat sauce prep
In large skillet add olive oil and sauté onion until soft and transparent. In another skillet or wok add the ground meat, cook until browned. Mix tomato paste with meat. Continue cooking, adding the onions, nutmeg, salt, pepper, oregano and cinnamon.
Cook until all the ingredients are incorporated in one brownish looking well done meat sauce.
Grease with olive oil an 8x12 oven glass baking Pan and lay the sliced potato over the bottom of the dish. Spread some meet sauce over, add the zucchini spread some more meat sauce over it, add layer of eggplant, and pour the Béchamel sauce on top and smooth with a spatula.
Bake in the preheated 375 oven 40-45 minutes.
Let stand 10 to 30 minutes before cutting into squares.
Enjoy and for now and in the future eat well