Eggplant pastiche, is one of the meals that for the content of its ingredients is ideal for a lunch, or family dinner. Preparing it is easy, since it does not need so much cooking, because its components are already cooked.
Bechamel sauce.
Ground beef stew
Eggplant sliced, with part of the skin.
Ham in strips
Cheese in strips.
Parmesan
We put the aubergines in salt water, for about half an hour.
After that time, we took them out of the salt water, washed them and drained them on absorbent paper.
We distribute oil in a mold to bake and place: a layer of eggplant, one of meat, one of cheese and one of ham. We continue repeating this process until completing three layers of eggplant, meat, ham and cheese.
The last tapa that we have left above will be the aubergine and on top of it we place the béchamel sauce and the parmesan cheese. Bake at medium temperature for 45 minutes or until it is au gratin and the eggplant is soft and tender.
After this time, we take out of the oven, wait for a little cooler and serve with bread ..
The amount of the ingredients is at the discretion of the person preparing the recipe, as well as the number of diners that you have.
I usually choose 6 medium aubergines. But as I said, it is the criterion of each person the amount to use.
