Recipes
Ingredients
- 500 grams of potatoes
- 2 large aubergines
- 400 gr Manna Bolognese Sauce
- 50 grams of flour
- 50 grams of butter
- 500 ml of milk
- 100 grams of grated cheese
- Pepper - salt - nutmeg
- Olive oil
Preparation
- Peel the potatoes and cut into thin slices.
- Cut the aubergines lengthwise into slices about 1 cm thick.
- Fry the aubergine slices in plenty of olive oil in a grill pan.
- Allow to drain on paper towels.
- For the béchamel sauce, melt the butter in a saucepan.
- Add the flour and mix into a roux.
- Then add the milk and stir until smooth.
- Let the sauce reduce for a while, add half of the grated cheese and then season with salt, pepper and nutmeg.
- Grease an ovenproof casserole dish with a layer of olive oil.
- Place half of the aubergine slices on the bottom and arrange the potato slices over them.
- Then spoon the bolognese sauce on top and cover with the remaining aubergine slices.
- Pour the béchamel sauce over the top and sprinkle with the other half of the grated cheese.
- Place the casserole in the oven for 45 to 50 minutes at 180 degrees.
