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1
Eggplant Preparation:
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2
Cut the eggplant into 3 centimeter thick slices. There must be enough slices for 2 layers in your gratin dish.
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3
Place the eggplant slices in a large bowl and sprinkle with salt and leave for 30 minutes. Rinse and pat them dry with paper towels.
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4
Preheat oven to 400F.
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5
Place the eggplant slices on a baking sheet lined with parchment paper. Brush with olive oil and bake for 25 minutes.
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6
Meat Sauce Preparation:
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7
In a large saucepan, melt the butter and add the ground meat.
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8
Mix in the grated onions followed by the white wine.
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9
Stir and add the chopped tomatoes, nutmeg, cinnamon, and bay leaves.
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10
Add the semolina and cook on low heat, stirring so that the semolina thickens and absorbs the liquid.
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11
Season with salt and pepper.
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12
Bechamel Preparation:
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13
In a saucepan, melt the butter and add the flour. Cook a little until the flour browns slightly.
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14
Gradually, add the milk. Stir constantly until the sauce thickens. Season with salt and pepper.
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15
Assembly:
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16
Preheat oven to 400F.
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17
Use a brush to oil the bottom of the baking dish.
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18
Add a layer of eggplant, cover with a layer of meat sauce, and another layer of eggplant.
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19
Pour in a 2 centimeter thick layer of bechamel sauce.
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20
Sprinkle with the grated Gouda cheese.
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21
Bake for 40 minutes.
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22
Serve hot with a green salad.
