Eggplant slices filled with bechamel
- 3 medium-sized eggplants, sliced
- top to bottom about 5mm thick
- 2 tsp sea salt
- 200ml extra virgin olive oil
- 250ml tomato sauce, home-made
- or store-bought passato
- 1/2 cup basil leaves, chopped
- For the bechamel
- 250ml milk
- 30g butter
- 30g plain flour
- 4 tbsp parmesan, finely grated
- Salt and white pepper
Eggplant - this tasty and versatile vegetable comes in many shapes, sizes and colours.
Method
Sprinkle eggplant slices with salt and place in a strainer for 30 minutes.
Meanwhile, make the sauce by first heating milk in a saucepan. In a separate saucepan, melt butter over moderate heat. Whisk in flour and keep cooking until it forms a thick paste. Add warm milk a little at a time and whisk constantly until it starts to boil. Take from the heat and whisk in parmesan and season with salt and white pepper. Set aside to cool.
Drain eggplant, wash off salt and pat dry immediately with a clean towel. Heat olive oil in a wide pan until it begins to smoke. Fry eggplant slices, turning once, until golden. Drain on absorbent kitchen paper. Roll each slice up with a tablespoon of bechamel and place rolls in an ovenproof dish. Spoon some tomato sauce on rolls and place in preheated 180C oven for 15-20 minutes.
Serves 4
