Eggplant au gratin 2

EGGPLANT AU GRATIN INGREDIENTS 05374 4 large eggplants 2 PERSONS, 40 g flour, 1/2 l of hot boiled milk, 50 g butter, nutmeg, 1 whole egg, 1 dl cream, 100 g grated emmenthal cheese, 1 cup of olive oil, half a teaspoon of minced onion end preparation: 1 hour Fix: media PROCEDURE wash and dry eggplants.

Divide them into two halves lengthwise without Peel.

Charged with knife cuts into the flesh, sprinkle with salt, and let sit for 15 minutes, then dry.

FRY in hot oil with the skin facing upwards.

When the pulp will tend to become detached from the skin, remove the eggplant from the fire, asciugatene the oil with kitchen paper towels and svuotatele that triterete pulp finely.

Prepare a bechamel by Brown in a knob of butter onion; Add the flour, stir and add the milk.

Mix thoroughly and season with salt, pepper, and nutmeg.

Please take the boil and continue cooking over medium heat for 15 minutes, stirring constantly.

Mix the pulp of Eggplant with béchamel sauce, add the whole egg and half the grated cheese.

Season with salt and pepper.

Stuffed with this compound the aubergines and arrange in a buttered baking dish.

Sprinkle with remaining cheese and bake them in very hot oven for a few minutes, until you have formed a golden crust.

Remove the Pan from the oven, heat the cream in a pan without make them take a boil, add salt and pour on Eggplant when serving.