Ingredients
1 eggplant
1 tsp sea salt
3 tbsp olive oil
2 onions
1 garlic clove
1 canned tomatoes
6 Wikinger Frankfurter
fresh parsley
1 pinch cinnamon
1 dl breadcrumbs
Sauce
15 g butter
100g grated cheese
2 tbsp flour
4 dl skimmed milk
4 egg whites
1 pinch nutmeg
1 tsp pepper
|  | Directions
Wash the eggplant and cut into 1˝ cm slices
Place the slices in a dish and sprinkle with salt
Add one tbsp oil to a pan and fry the eggplant slices until golden
Place the slices on some kitchen roll when they are done
Chop the onions and mince garlic
Chop the sausages into 1 cm bites
Fry the onions and garlic until golden, then add the sausage bites
Add the wine, tomatoes, parsley and spices
Add salt and pepper to taste
Let simmer for 20 minutes at low heat
Add the breadcrumbs and some of the cheese
Sauce
Melt the butter in a casserole
Add the flour
Add the lukewarm milk while stirring
Let simmer for 5 min at low heat until thick
Add nutmeg and salt & pepper to taste
Add 2 egg whites and the grated cheese
| |
Preheat the oven to 180 degrees C
Grease a dish with some butter and sprinkle with the breadcrumbs
Add a layer of eggplant slices
Add the last two egg whites to the sauce
then add the meat sauce and cover with the last eggplant slices
Add the béchamel sauce and bake in the oven for 1 hour
Serve with fresh bread or potatoes
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