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1
Preheat broiler.
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2
Prepare beef patties and simmer in tomato sauce for about 10 minutes, set aside.
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3
Spray cookie sheet with olive oil.
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4
Salt and pepper unpeeled eggplant slices on both sides.
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5
Drizzle with olive oil.
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6
Layer them on cookie sheet and broil for 10 to 15 minutes on each side, and set aside.
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7
Drain the fried chorizo and set aside.
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8
Toast pine nuts in broiler for about 10 minutes.
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9
Cover bottom of baking dish with about 1 1/2 cups of Bechamel sauce.
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10
Add 1 layer of eggplant then top with beef patties and sauce.
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11
Sprinkle with grated Manchego cheese and toasted pine nuts.
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12
Repeat steps and finish with a layer of eggplant.
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13
Pour remaining Bechamel sauce on top and sprinkle with fried chorizo, remaining pine nuts and rest of Manchego cheese.
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14
Broil in middle of the oven for about 15 to 20 minutes or until golden brown.
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15
In a bowl, soak the bread in milk until saturated.
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16
Squeeze out the milk and place into a separate bowl along with ground beef, chorizo, eggs, bread crumbs, Parmigiano cheese, parsley, marjoram and garlic.
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17
Mix until combined.
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18
Knead until the mixture is firm enough to roll.
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19
Roll into small round patties, not too thick.
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20
In a large, nonstick skillet, heat the olive oil on high heat and add the patties.
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21
Fry about 2 minutes on each side.
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22
Transfer meat patties to a plate.
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23
Add patties to the tomato sauce and simmer for about 10 minutes.
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24
Melt the butter in a saucepan over medium heat.
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25
Add the flour and cook until smooth; stirring continuously, about 2 minutes.
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26
Slowly add the milk and whisk constantly.
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27
Once smooth, simmer until thickened, about 10 minutes.
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28
Add the nutmeg.
