Gratin of minced meat and eggplant

What You'll Need

• three aubergines
• tow potatoes
• four courgettes
• tow green peppers
• one chopped onion
• 200g minced beef
• Béchamel sauce
• Grated cheese red
• Salt

How to Make It

1. Peel the eggplants, cut them into thin slices, put salt and let them disgorge 1 hour, wring them to extract the bitter juice.
2. Fry the eggplant slices on both sides in a pan of hot oil, place them on absorbent paper.
3. Wash the courgettes, cut into slices, sprinkle with salt and let drain for 1 hour, rinse them and dry them with a clean cloth, to fry them in hot oil, drain them on paper towels.
4. Heat 2 tablespoons oil in a pan and fry the chopped onion until translucent, drain them.
5. Peel the potatoes and cut them into cubes, salt them and make them fry in a hot oil bath, drain them on absorbent paper
6. Wash the peppers and cut them into slices to fry them in hot oil, drain them on absorbent paper
7. Arrange the eggplant fries bottom and walls gratin dish, place on top of potato chips, fried peppers, fried zucchini, onion chopped, distributing the crumbled ground meat and pour over bechamel sauce, sprinkle with grated cheese, repeat the same operation, finish with a layer of béchamel sauce and grated cheese.
8. Bake the gratin in a preheated oven at 180 ° C for 25 minutes.
9. - Serve hot.