FRIJE

Instructions

• 1.   Chop the onion and garlic with the parsley and lamb meat.
• 2.   Sauté this mixture in a tablespoon of olive oil over low heat, without letting it brown. If necessary, add a tablespoon of water.
• 3.   Add the peeled, seeded, and quartered tomatoes. Season with salt and pepper, and add the white wine. Cover and simmer for 45 minutes.
• 4.   Then, off the heat, add the crumbled stale bread crumbs and unbeaten egg whites (reserve the yolks for later). Mix well.
• 5.   Peel the eggplants, slice them into rounds. Coat them in flour and sauté them in olive oil over medium heat (or fry for 3 minutes in a deep fryer). Drain them thoroughly on paper towels.
• 6.   Butter a gratin dish. Layer in it: half of the eggplants, the meat mixture, and the remaining eggplants.
• 7.   Sauce: in a saucepan, over low heat, melt 20 g of butter and add 2 tablespoons of flour (for 4 servings).
  Whisk together, then add the cold milk all at once. Cook for 10 minutes, stirring constantly.
  Off the heat, stir in the egg yolks and half of the grated cheese.
• 8.   Pour this sauce over the dish. Season with salt and pepper.
  Sprinkle with grated cheese.
• 9.   Place the dish in a roasting pan with a little water. Bake for 45 minutes in a hot oven (thermostat 7 - 210°C).
  Halfway through cooking, cover the surface with aluminum foil to prevent it from burning.
  
  Can be unmolded before serving.

Notes & Suggestions

• You can substitute beef for lamb meat.
  You can use tomato pulp instead of peeled tomatoes.

Nutritional information *