Slice 1,000 g trimmed edible aubergine into 8 mm slices, brush with 30 g oil and roast 20 minutes at 220 °C until soft with golden edges.

Ingredients

• 1,000 gEggplant, raw
• 500 gBeef, ground, 80% lean meat / 20% fat, raw
• 180 gOnions, raw
• 500 gTomatoes, red, ripe, canned, packed in tomato juice
• 30 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 50 gOil, olive, salad or cooking
• 45 gButter, without salt
• 45 gWheat flour, white, all-purpose, unenriched
• 600 gMilk, whole, 3.25% milkfat, with added vitamin D
• 55 gEgg, whole, raw, fresh
• 8 gSalt, table

Method

1. Slice 1,000 g trimmed edible aubergine into 8 mm slices, brush with 30 g oil and roast 20 minutes at 220 °C until soft with golden edges.
2. Fry onion and beef in remaining 20 g oil for 7 minutes. Add tomatoes, paste and 4 g salt and simmer 13 minutes to a thick meat sauce.
3. Melt butter, stir in flour and cook for 2 minutes. Whisk in milk with remaining 4 g salt gradually, cook 6 minutes and stir in egg off heat.
4. Layer aubergine and meat sauce in a dish, cover with béchamel and bake 35 minutes at 190 °C until centre reaches 74 °C and top turns golden.
5. Rest 5 minutes so the bake holds its shape, then divide into six portions without an uncounted side.