A vegetarian second dish, tasty and nutrituous, as always, that I invented opening the fridge and the credenza and looking at what I had. Creamy and super soft …
Time of preparation
about 30 minutes
What did I use
a baking tray, a grilled, a pan, a whisk, a spoon, a cutting board, a knife
Bread, whole grain: 3 / 4 slices
Brie: about 50 gr
Milk: 1 glass
Flour, whole: 1 teaspoon
Butter or olive oil: 1 spoon
Tomato sauce: about 250 gr
Extra virgin olive oil: 1 spoon
Salt/pepper to taste
Oregano/Parsley as required
How did I do
I washed and cut the extremities of the aubergine. I cut it in thick slices, about half a centimeter thick.
I grilled the slices of aubergine on both sides.
I prepared the cheese bechamel: I mixed well the flour with milk with the whisk and I cooked the bechamel at slow heat until boiling.
I waited for it to become dense and I added cheese and butter or oil as the last ingredients, after turning off the fire, mixing well.
I mixed tomato sauce, oil, salt and pepper, parsley and oregano in the bowl.
I put a layer of bechamel, one of bread, one of tomato sauce, one of aubergine and so on until the ingredients were finished. I used the bechamel as the last ingredient.
I cooked in the oven at medium-high temperature for about 20/25 minutes ,until brownish. I served warm with the salad dressed with a little balsamic vinegar glaze.