-
1
Preheat the oven to 450 degrees.
-
2
Peel and slice the eggplants thinly, or slice them unpeeled.
-
3
Sprinkle the slices generously with salt and allow their bitter juices to drain away in a colander for at least 1/2 hour.
-
4
Squeeze, wash in cold water, and pat dry.
-
5
Bake on greased cookie sheets for 40 minutes.
-
6
Fry the onions in 2 tablespoons oil until pale golden.
-
7
Add the ground meat and fry until well browned.
-
8
Season to taste with salt and pepper, and flavor with allspice or cinnamon if you like.
-
9
Add the chopped tomato, tomato paste, and parsley.
-
10
Stir well, moisten with a few tablespoons of water, and simmer for about 15 minutes, or until the meat is well cooked and the water is absorbed.
-
11
Put alternate layers of eggplant slices and meat and onion mixture in a deep baking dish, starting and ending with a layer of eggplant.
-
12
Reduce the oven temperature to 375 degrees.
-
13
Prepare the Bechamel sauce.
-
14
Melt butter in a saucepan.
-
15
Add flour and stir over low heat for a few minutes until well blended.
-
16
Add the hot milk gradually, stirring until it boils, taking care not to allow lumps to form.
-
17
Season to taste with salt, pepper, and a pinch of nutmeg.
-
18
Simmer until the sauce thickens.
-
19
Beat the egg yolk.
-
20
Stir in a little of the sauce and beat well.
-
21
Pour back into the pan slowly, stirring constantly.
-
22
Do not allow the sauce to boil again.
-
23
Pour the sauce over the minced meat and eggplant and bake, uncovered, for about 45 minutes, until a brown crust has formed on the top and the layers have fused and blended.
-
24
Serve hot, straight from the dish.
