Description
Very tasty, rich and original casserole that can be prepared in large form and in portion cups.
Ingredients
-
Pasta
500 г
-
Eggplant
2 шт
-
Onion
2 шт
-
Carrots
1 шт
-
Tomato sauce
400 мл
-
Garlic
1 зуб.
-
Paprika sweet
0,5 ч. л.
-
Salt
-
Vegetable oil
-
Milk
400 мл
-
Butter
3 ст. л.
-
Flour
40 г
-
Salt
-
Nutmeg
1 щепот.
Cooking
Eggplant cut lengthwise into strips 1 cm thick, add salt and let stand for 30 - 40 minutes.
Liberated juice to thoroughly wet a paper towel or napkin, and fry the eggplant in vegetable oil until tender, 3 to 4 minutes on each side.
In a frying pan warm up vegetable oil, to send the finely chopped onion and grated on a fine grater carrots. Stew until soft. Pour into the pan of tomato sauce ( I had homemade ketchup ), stir, add the finely chopped garlic clove and paprika. Simmer over medium heat until thick, about 10 minutes. The sauce is ready, chop immersion blender.
Pasta boil until soft and mix with the sauce.
To prepare Bechamel sauce: in a saucepan melt the butter, add flour and fry a little, stirring constantly. Small portions ( approximately half a Cup ) pour in the warm milk, stirring constantly with a whisk to avoid lumps. Add the nutmeg, season with salt and cook until thick.
Now collect our casserole. Form lay out strips of eggplant so that they cover the bottom and sides.
Put half of the pasta with the sauce.
Then about half of the Bechamel sauce.
To the Bechamel add the strips of eggplant.
Repeat the layers. Bake in a preheated 200 degree oven for about 30 minutes.
The finished pudding slightly cool, shape, cover with plate and flip. Serve, garnished with parsley.
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