Rinse the melanzane and remove the stalks. Cut the melanzane lengthwise into 1/2 cm thick slices, place on a plate, sprinkle with salt and weigh down with a 2nd plate. Steep the melanzane for 30 minutes to flush out the bitterness. Remove the skin from the onions and dice them. Rinse the tomatoes, cut them crosswise and place them briefly in boiling water. Skin the tomatoes and cut out the green part of the stem. Drain and dry the melanzane. Heat the olive oil in a frying pan and roast the melanzane in portions on both sides until golden and drain well on kitchen paper.
Heat some olive oil in a frying pan and fry the onions until translucent. Add the lamb to the onions and pour in a little water. Do not let the meat brown, but let it take on a gray color. Add the white wine.
Cut the tomatoes into eighths, pass them through a sieve and add them to the meat. Season everything with salt and pepper and add the sugar, cinnamon, oregano and parsley. Simmer everything on low heat for 20 min.
Fold in the breadcrumbs and add the cheese. Remove everything from the stove. In the meantime, for the béchamel sauce, melt the butter in a saucepan, add the flour and stir to color, this takes about 5 min. Add the milk slowly and whisk until a smooth sauce is obtained.
Related Recipes:
Stuffed VegetablesFinely dice shallots, garlic and mushrooms and roast with olive oil until crispy, remove from frying pan and...
Melanzania Casserole1. rinse the melanzane. Cut stem base into small pieces. Cut the flesh into thick cubes. Heat the oil...
Fettuccine Alla Romana – Ribbon Noodles with Chicken Liver SauceFor the fettuccine alla romana, first soak the dried mushrooms in water. Then cook the basic sauce. Cut the...
Piccata Milanese with SpaghettiniPeel and chop shallots and garlic clove. Rinse tomatoes and cut into cubes. Blend the canned tomatoes briefly...
PastillasSoak the currants in warm water for one night. Remove all the skin from the chicken thighs. Sauté in a little...
Duck Breast with Crispy Skin on PolentaFor the duck breast with crispy skin on polenta, first preheat the kitchen stove to 70 °C (convection oven 60...
Braised Rump Steak with Potato Wedges and Roasted Vegetables(approx. 60 min.): Remove skin from shallots, cut in half. Remove seeds from peppers and cut into small...
Veal Escalope with Leek and Tomato SauceA great pasta dish for any occasion: Preheat the oven to 80 degrees and heat a plate with it. Carefully clean...
Seafood Salad with Saffron and Lemon SauceCarefully clean the leeks, cut away the roots. Remove the skin from the carrots, shallot and garlic. Cut all...
Salmon with Tomato Sauce and Dill ButterHalve onions lengthwise and cut into thin strips. Chop garlic finely. Place tomatoes briefly in boiling water...