Voici une recette que j'adore à base d'aubergines
Many cloves of garlic,
3 cups Milk
125g of Butter
2 cups of flour
100g of Parmesan cheese
Salt and pepper
one teaspoon of cinnamon
750g of ground beef
Slice the egplants and put in a colander with plenty of unrefined salt for more than an hour, let it soak. Cut the oignons and cook with olive oil in a pot. When colored add garlic. When garlic is smelling, add in the pot the meat. Let it cook slowly. While it's cooking cut the tomatoes in small pieces and put in the pot with the tomato paste, salt and pepper and cinnamon. Leave it on a very low fire for an hour or two.
Make a bechamel. Put the butter in a casserole, when melt, put the flour. Keep on stirring and when the flour gets a light brown color, pour on the milk. Add the parmesan or pecorino.
Wash the eggplants very well ( your dish will be very salty if ou don't). Dry it and fry in a pan with a little olive oil.
Take a dish that can resist the oven. Put a level of eggplants, one of meat, alternate and finish by a level of eggplants. Top with the bechamel/parmesan mix. Bake in the oven for an hour and a half at 150°c.